Linguine with Sundried Tomato Pesto Recipe

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: Sun-Dried Tomato Pesto Pasta?

Hello spring! ( or... hello winter time in a very warm house! )

 

If you’re a lover of simple pasta, you’re going to love this recipe.

 

It’s big on flavor and short on time and both vegetarian and gluten free! Vegan? I'm not a fan of "vegans"... they seem to be vegetarian extremists. It simply makes no sense. Not to me... but scientifically, it makes no sense. Sorry vegans... you are wasting your time.

 

Back to us... from start to finish it requires about 20 minutes and just 6 ingredients! In my world, it doesn’t get much better than that.

 

While your Pasta is boiling just blitz your sun-dried tomatoes with olive oil, garlic, parmesan, fresh basil, and salt + pepper.

 

In a matter of minutes you have a pesto that’s ideal for pastas, bread dipping, sandwich spreading and even salad topping. You’ve gotta love a sauce that can multitask.

 

This Creamy Sundried Tomato Pesto Pasta reminds me of the tastes of Italy we giddily celebrated over that night. Its dimensions of flavor will transport your whole household to the finest Italian restaurant ( at a fraction of the cost I might add ).

 

 

 

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Skill Level:	Time: 25 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Using an electric mixer, blend Pine Nuts, Basil, and Sun-Dried Tomatoes ( with oil too ) until everything is smooth.

 

02 - Cook the Pasta in a pot of salted water.

 

03 - Remove half glass of that boiling water and set aside.

 

04 - In a large sauce pan, combine the Pasta ( al dente ) with the Tomato Pesto.

 

05 - Add the half glass of water and saute everything for 2 minutes, or until the water has evaporated. Serve.

Notes:

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- The Tomato Pesto can be saved for about 2 days in a airtight container in fridge, but don't forget to double check the expiring date of the ingredients you have used.

 

 

 

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Written by: Uncut Recipes

Disclaimer

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