sundried tomato penne.
Tuesday, January 8, 2013
when basil is no longer in season, i look for sundried tomatoes to make pesto. of course pesto possibilities are endless, but i'm pretty lame and mostly stick with pasta. prepare more than you need and keep in the fridge for a few weeks. dinner's practically ready once the water boils.
sundried tomato penne
1/4 cup toasted almonds
handful fresh parsley, roughly chopped
12 sundried tomato halves
2 cloves garlic, roughly chopped
2-3 tbsp extra virgin olive oil
1/2 lb penne pasta (whole wheat works well too)
salt and pepper to taste
grated parmesan reggiano for topping
1. toast the almonds in a small pan over medium heat until they become fragrant and brown (about 5 minutes).
2. in a food processor, mix almonds, parsley, tomatoes, garlic, and oil until smooth. if the mixture isn't coming together as you like, add a bit more olive oil.
3. sprinkle pesto with salt and pepper to taste and pulse a few more times.
4. cook penne al dente, drain, and immediately toss with pesto.
5. sprinkle with parmesan before serving.
recipe adapted from epicurious.