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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