Thursday, May 28, 2009

Sun-Dried Tomato Pesto

Another one from Cooking Light, with the original recipe here, this was so much easier than I would have expected, and fun. It calls for oil-packed sun-dried tomato, but instead we used a dry kind of "sun ripened" that our store had in the dried fruit section. I think they were a bit softer than usual sun-dried tomatoes, so if you use dry sun-dried, I would soak them in warm water for 2-3 minutes. We also added a little olive oil since the tomatoes would normally have some.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese
Serves 4

1 (9-ounce) package refrigerated fresh linguine (This is the exact size of the Buitoni package)
3/4 cup sun-dried tomatoes
1 teaspoon olive oil
1/4 cup loosely packed basil leaves
2 tablespoons almonds
2 tablespoons grated fresh Parmesan cheese
1 small clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

- Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

- While pasta cooks, place tomatoes and next 7 ingredients (through black pepper) in a food processor; process until finely chopped.

- Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

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Try this and want to share how it went? Have questions before you try it? Let me know!