Penne with Sun-Dried Tomato Pesto
Pasta and Pizza | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Penne with Sun-Dried Tomato Pesto
Ingredients
- Penne rigate - 17.6 oz
- Sun-Dried Tomatoes - ½ jar
- Shelled pumpkin seeds - 0.3 cup
- Pistachios - 0.3 cup
- Cashew - 0 oz
- Basil - 1 bunch
- Grated Pecorino Pepato Cheese - 1.8 oz
- Mint - ½ bunch
- Garlic - 3 cloves
- Olive Oil - 1 fl oz
- Chopped Sage Leaves - to taste
Step by Step guide
Step 1
Toast the pumpkin seeds, pine nuts, and cashews in a dry skillet over medium heat for about 2–3 minutes until the pine nuts are golden.
Step 2
In a food processor, blend the sun-dried tomatoes with the oil from the jar, nuts and seeds, purple basil, mint, chopped garlic cloves, and grated cheese until smooth. To achieve a uniform consistency, add olive oil and blend again.
Step 3
Cook the penne according to the package instructions. At the end of cooking, reserve a ladle of the pasta water to dilute the sauce if necessary.
Step 4
In a salad bowl, mix the pesto with the penne.
Step 5
Top with finely chopped parsley.
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