Penne with Sun-dried Tomato Pesto

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Salt and freshly ground black pepper
  • 1 cup (packed) fresh basil leaves
  • 1/2 cup freshly grated Parmesan
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Directions

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.

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5

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  • on July 10, 2011

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    Completely yum! My 17 year old son, who dislikes most forms of tomato, said, "Wow! This is really good!"
    I made this pasta dish for dinner tonight along with grilled chicken and I am so very pleased with the results. The pesto is tangy, sweet, with just enough garlic, and sticks well to the penne. I must confess I kept going back for a few bite-fulls from the leftovers while cleaning up the dishes. I do believe that not all sun-dried tomatoes in extra virgin olive oil are created equal, so I used the 365 Whole Foods brand. There is also a brand called Mediterranean that Whole Foods has carried in the past but I didn't see it the day I bought the 365. I am so happy I tried this recipe!

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