Tomato Pesto Pasta

By jgroeneveld

Ingredients

• 10 Sundried tomato halves packed in oil, coarsely chopped
• 1/2 cup firmly packed basil leaves
• 1/4 cup firmly packed italian parslay leaves
• 3 cloves garlic, chopped
• 1/2 teasponn dried red chili flakes
• salt and freshly ground black pepper to taste
• 1/4 cup olive oil
• 12 ounces of spaghetti, cooked al dente
• grated parmesan reggiano cheese

Preparation

Step 1

1. In the bowl of a food processor combine the sundried tomatoes, basil, parslay, garlic, chile flakes, salt and pepper. Pulse scrapping down sides often, until mixture is ground to a coarse paste.

2. With the motor running, add the olive oil in a think stream. Mixture will be creamy.

3. Toss the hot pasta with the pesto and serve immediately.