Sun-dried Tomato and Basil Pesto Pasta – Annie

1 pound pasta of your choice
1-8.5 ounce jar sun-dried tomatoes packed in olive oil
1 large clove garlic
1 ¼ cups fresh basil leaves (some can be mint if desired)
2/3 cup freshly grated Parmesan cheese
Splash of lemon Balsamic vinegar (I used Fustini’s)
Salt and pepper to taste

Cook pasta al dente. Save some of the water to add into the sauce.  Place the garlic cloves in a food processor with a steel blade and puree.  Add in sun-dried tomatoes in oil, basil and mint, and splash of lemon balsamic vinegar, and pulse to shop finely.  Remove from processor and stir in Parmesan cheese, salt and pepper to taste.  Stir into cooked pasta, adding reserved water to make a nice sauce.  Serve with additional Parmesan.

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