This recipe is from Signora Giada. We thought it was so easy and delicious.
Hope you enjoy! Bon Apetit!
Penne with Sun-dried Tomato Pesto
Recipe courtesy Giada De Laurentiis
12 ounces penne pasta 1 (8.5-ounce)
1 (8 and 1/2 ounce) jar sun-dried tomatoes packed in olive oil
Recipe courtesy Giada De Laurentiis
12 ounces penne pasta 1 (8.5-ounce)
1 (8 and 1/2 ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
(Add cooked sausage for your carnivore)
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, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
2 comments:
We had some for dinner this week and leftovers, too. I think this would be a great "food-storage" dinner-just swap out the fresh basil for dried, and powdered garlic for fresh. Of course, you could even go so far as to use Kraft canned parmesan cheese. I bet I would if I was seriously eating only cheese-deprived food storage! E
We made some for breakfast this week, and it was delicious. We did not have any parmesan so I had Reeve run down to the food storage and bring up the aluminum envelope from the box of macaroni and cheese, which we used as a substitute. Muy Bueno!
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