Pasta with basil pesto and sun-dried tomatoes

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Pasta
  • Pasta : 8 ounces
  • Salt (for boiling water) : 1 teaspoon
  • Olive oil (for cooking pasta) : 1 tablespoon
• Basil Pesto
  • Fresh basil leaves : 2 cups
  • Garlic : 2 cloves
  • Pine nuts : 1/4 cup
  • Parmesan cheese (grated) : 1/2 cup
  • Olive oil : 1/2 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Sun-dried tomatoes (drained and chopped) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Boil a large pot of water and add salt. Cook the pasta according to the package instructions until al dente. Drain and set aside.
• Basil Pesto
• In a food processor, combine the fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, and black pepper. Process until smooth and well combined.
• Sun-dried Tomatoes
• Drain the sun-dried tomatoes and chop them into small pieces.
• In a large skillet, heat olive oil over medium heat. Add the cooked pasta, basil pesto, and sun-dried tomatoes. Toss well to coat the pasta evenly with the pesto and warm the sun-dried tomatoes.
• Cook for an additional 2-3 minutes, stirring occasionally, until the pasta is heated through.
• Serve hot and garnish with additional grated Parmesan cheese and fresh basil leaves, if desired.

Tips

• You can adjust the consistency of the pesto by adding more olive oil if needed.
• If you prefer a creamier pesto, you can add a tablespoon of heavy cream to the sauce.

Information

• This pasta dish is best served immediately after cooking to enjoy the flavors at their peak.
• You can store any leftover pesto in an airtight container in the refrigerator for up to a week.