Description
This Creamy Red Pesto Pasta recipe combines sundried tomatoes with walnuts and basil to create a flavour-packed pesto!
Ingredients
Units
Scale
Red pesto
- 1 cup sundried tomatoes in oil
- 1/2 cup walnuts
- 1/4 cup fresh basil leaves, packed
- 1/4 cup parmesan cheese
- 1 garlic clove
- 1 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tsp pepper
Other ingredients
- 6oz pasta of choice (approx 2 servings)
- Parmesan cheese to top (optional)
Instructions
- Add all the ingredients for the red pesto to a food processor and pureรฉ until the mixture comes together. You want it to be pretty smooth, but still have some texture to it.ย
- Cook the pasta according to package directions. Before draining the pasta, remove 1/2 cup of the pasta water and set aside.ย
- Add 3-4 tablespoons of the red pesto to the pot with the pasta and begin mixing together. Slowly pour in the pasta water a couple tablespoons at a time and continue to mix. The pasta water will mix with the pesto and create a creamy sauce.ย
- Serve with grated parmesan cheese.
Notes
Salt the pasta water before cooking the pasta. This is important to add flavour to the pasta and the pasta water.ย
I don’t add salt to the pesto because the sun-dried tomatoes are naturally quite salty. If your sun-dried tomatoes aren’t salty, you can add salt to the pesto.ย
Leftover sun dried tomato pesto can be stored in a mason jar in the fridge for a week or in the freezer.ย
Nutrition
- Serving Size: 1/2 recipe
- Calories: 600
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 55g
- Fiber: 2.5g
- Protein: 6g
