Sun-Dried Tomato and Rocket Pesto Pasta
- Reviews 1
Ready In: 30 mins
Serves: 4
Yields: 4 bowls
Ingredients
- 1⁄2 cup sun-dried tomato
- 2 garlic cloves
- 80 g pine nuts
- 1⁄2 cup rocket
- 1 bunch basil leaves
- 1⁄4 cup ground parmesan cheese
- 1⁄2 cup olive oil
- 500 g cooked pasta, hot
Directions
- Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
- Toast the remaining pinenuts until golden. Set aside.
- Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
- Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.
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