Strozzapreti with Sun Dried Tomato Pesto
A delicious Italian meat-less pasta dinner that’s ready in under 20 minutes! Buon appetito!
Servings: 6
Ingredients
- 12 oz. strozzapreti pasta
- 1 (7 – 8 oz.) jar sun-dried tomato halves with oil
- 1 c. packed fresh basil leaves
- 2 cloves garlic pressed
- Salt and freshly ground black pepper to taste
- 1/2 c. freshly grated Parmesan cheese or soy dairy-free parmesan cheese
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, combine the sun-dried tomatoes and their oil, basil leaves, garlic, salt, and pepper to taste in a food processor and pulse until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl and stir in the Parmesan cheese.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta with salt and pepper to taste. Enjoy warm or cold.
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