Penne with Sun-Dried Tomato Pesto
Pasta and Pizza • European
Description
Penne with Sun-Dried Tomato Pesto
Ingredients
- Penne rigate 20 oz
- Sun-Dried Tomatoes ½ jar
- Shelled pumpkin seeds 0.3 cup
- Pistachios 0.3 cup
- Cashew 0 oz
- Basil 1 bunch
- Grated Pecorino Pepato Cheese 0 oz
- Mint ½ bunch
- Garlic 3 cloves
- Olive Oil 0 fl oz
- Chopped Sage Leaves to taste
Step-by-Step Guide
Step 1
Toast the pumpkin seeds, pine nuts, and cashews in a dry skillet over medium heat for about 2–3 minutes until the pine nuts are golden.
Step 2
In a food processor, blend the sun-dried tomatoes with the oil from the jar, nuts and seeds, purple basil, mint, chopped garlic cloves, and grated cheese until smooth. To achieve a uniform consistency, add olive oil and blend again.
Step 3
Cook the penne according to the package instructions. At the end of cooking, reserve a ladle of the pasta water to dilute the sauce if necessary.
Step 4
In a salad bowl, mix the pesto with the penne.
Step 5
Top with finely chopped parsley.
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