Sun dried tomato pesto pasta

This sun dried tomato pesto pasta is quick to make and perfect for an easy midweek meal. The leftover tomato pesto is great in lots of other simple recipes too!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 197kcal

Author Corina Blum

Ingredients

50 g almonds
70 g sun dried tomatoes in oil
1 clove garlic Use more to taste
10 g fresh basil
80 g parmesan grated
2 tablespoon extra virgin olive oil from the tomatoes
pinch black pepper

Metric - US Customary

Instructions

If necessary take the skins off the almonds. Pour boiling water over them and leave for three minutes. Drain and then squeeze the almonds out of the skins. Toast in a dry frying pan until lightly browned.
Put the almonds, tomatoes, garlic and basil leaves in a food processor, leaving most of the oil in the jar.
Add a little more oil if it is too dry.
Put the pesto in a container and mix in the parmesan and a little black pepper.
Cook the pasta and when it is ready, stir in the pesto.
Leftover pesto can be kept in the fridge and used over the next few days.

Notes

Nutritional information is approximate and a guideline only.

Nutrition