Penne With Sun-Dried Tomato Pesto (vegetarian)


Like I said when I started this blog, we will pass along to you, only recipes that we think are above and beyond others. We cook many more recipes than this blog would suggest, but only the strong survive!
So, with that in mind, here is a recipe courtesy of Giada De Laurentis and prepared by Sandy.
What a wonderful job Sandy did!
And how proud we are of our fruitful herb garden!

12 ounces penne pasta
1 (8.5 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

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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