Pesto Pasta with Sundried Tomatoes

Pesto Pasta with Sundried Tomatoes

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61 people made this

You can use pre-made pesto for this dish but home made really tastes better. Garnish each dish with Parmesan cheese to your taste.


Serves: 8 

  • 4 tablespoons dried basil
  • 1 tablespoon pine nuts, chopped
  • 1 tablespoon olive oil
  • 100g sun-dried tomatoes
  • 1/8 cup olive oil
  • 3 cloves garlic, minced
  • 250g fresh mushrooms, sliced
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 500g bow tie pasta

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Make pesto: In a small mixing bowl, combine basil, pine nuts and 1 tablespoon olive oil.
  2. In a small bowl, blanch sun-dried tomatoes for 30 seconds in boiling water. Drain well and slice tomatoes into small pieces.
  3. In a large frypan over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne and sun-dried tomatoes. Reduce heat to low and let the mixture simmer.
  4. Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
  5. In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

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