Penne with Sun-dried Tomato Pesto

By classycook

Or use Pellegrini sundried tomato pesto with extra parmesan, add sliced cooked chicken or cooked italian sausage if desired

Ingredients

• 12 ounces penne pasta
• 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
• 2 garlic cloves
• Salt and freshly ground black pepper
• 1 cup (packed) fresh basil leaves
• 1/2 cup freshly grated Parmesan
• feta cheese to taste
• pine nuts or sliced almonds

Details

Servings 4

Preparation

Step 1

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.