Food & Wine
Red pesto pasta
For a simple pasta dish that’s different from the usual basil pesto, try this delicious pappardelle with red pesto.
Serves: 4
Ingredients:
- 1 teaspoon olive oil
- 150g semi-dried tomatoes, drained
- ¼ cup pine nuts
- 1 garlic clove, peeled
- ¼ cup grated Parmigiano-Reggiano cheese
- 375g pappardelle
- ¼ cup flat-leaf parsley leaves, chopped
- Salt and pepper, to taste
Method:
1. Add tomatoes, garlic clove and pine nuts to a lightly oiled frying pan over medium heat. Cook, stirring, until pine nuts are golden.
2. Pour into blender, along with 2 tablespoon of water and cheese. Blend until smooth and creamy. Add extra water if mixture is too thick.
3. Cook pasta in large saucepan of salted water until al dente. Drain pasta and return to pan.
4. Add pesto mixture and parsley. Toss over low heat until well combined. Serve.
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