Pasta with Sundried Tomato Pesto
Makes 4 servings. Per serving: 255 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 42 g carbohydrates, 7 g fiber, 0 g added sugar, 10 g protein, 173 mg sodium, 2 mg cholesterol
- 1/2 cup sun-dried tomatoes (fresh, if possible – if not get the kind packed in water or brine, not the kind packed in oil)
- 1/2 cup loosely packed fresh basil leaves
- 2 tablespoons olive oil
- 1 1/2 tablespoons grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 8 ounces whole wheat linguini (or other pasta, cooked and kept warm)
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Pasta with Sun-Dried Tomato Pesto
November 7th, 2007 · 2 Comments
This sundried tomato pesto can be covered and refrigerated for up to 3 weeks, so you may want to make a little extra to have on hand. This dish is simple and delicious all on it’s own – but feel free to add chicken sausage, meatballs, or even diced chicken for an even heartier meal. And, of course, don’t forget the garlic bread!!
1/2 cup sun-dried tomatoes (fresh, if possible – if not get the kind packed in water or brine, not the kind packed in oil)
1/2 cup loosely packed fresh basil leaves
2 tablespoons olive oil
1 1/2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1 clove garlic, minced
8 ounces whole wheat linguini (or other pasta, cooked and kept warm)
Combine the sun-dried tomatoes with 1/2 cup hot water in a small bowl and soak for 3 to 5 minutes (or until tomatoes are soft and pliable). Drain the tomatoes, but reserve the liquid.
Combine the tomatoes, basil, oil, cheese, oregano and garlic in a food processor or blender. Process, adding enough reserved liquid, until the mixture is a medium/thick “saucy” consistency. Spoon over the pasta and toss to coat; serve immediately (I usually add mine back into the pot the the pasta was cooked in and mix together that way to warm it through a little.)
Sprinkle with a little additional parmesan and garnish with a fresh basil leaf, if desired.