Browsing old recipe magazines, I found a recipe for "Pasta with Arugula, Goat Cheese & Sun-Dried Tomato Pesto". For this recipe, you process sun-dried tomatoes, olive olive, walnuts, garlic, and Parmesan into a red colored pesto. You reconstitute the pesto with pasta water to create a very flavorful sauce for your noodles.
The EASY part is that you can make the pesto anytime, and then whip it out of the fridge-- dinner in as long as you can boil pasta!
Sun-Dried Tomato Pesto
Process:
3/4 C to 1 C sun-dried tomatoes, packed in oil
1/4 C walnuts (you can toast them beforehand if you feel fancy)
2 cloves garlic
1/2 C grated parmesan or pecorino romano cheese
1/2 tea salt
1/8 tea pepper
Reconstitute with 3/4 C to 1 C pasta water (will be yellow from the starch), and use as pasta sauce!
1 comment:
We make pesto in bulk during the summer when the garden is growing basil faster than we can eat it. We freeze it and it tastes like summer in the rainy winter. We'll have to hook you up this summer! Lori's Parents
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