Sun-Dried Tomato Pesto Pasta
Creamy sun-dried tomato, walnut, and roasted garlic pesto linguine with fresh basil and freshly grated parmesan.
Prep Time:
20
min
Cooking Time:
30
min
Total Time:
50
min
Servings:
2-4
Ingredients
- 1 cup sun-dried tomatoes
- ¼ cup roasted garlic
- ¼ cup parmesan, shredded
- 1 cup olive oil
- ½ cup walnuts
- 2 tablespoons oregano
- 1 tablespoon basil, chiffonade
- ½ pound linguini
- Sea salt
- Pepper
Instructions
- Place the tomatoes, garlic, oregano, parmesan and walnuts in a food processor and purée until smooth.
- Add the olive oil and taste before adding salt and pepper.
- While you are making the pesto, get a large pot of water heating to a rolling boil.
- When the water is at a rolling boil, cook the pasta for 8 minutes or until al dente.
- Place the pesto in a larger bowl and when the pasta is ready go directly from the water into the pesto and stir together. Taste for seasoning and adjust. If you feel it is too thick add a little of the pasta water to loosen.
- Garnish pasta with basil and sprinkle with parmesan.