Sundried Tomato Pesto Pasta
A Quick and Easy Pasta Recipe
As the nation’s love of pasta grows, so the varieties and types of this Italian favourite increase. All supermarkets stock pasta of all shapes and sizes. While white pasta is the quickest to cook, whole wheat pasta varieties are healthier and more sustaining options, being lower on the glycaemic index than their white counterpart.
The beauty of pasta dishes is that the cook can allow their imagination to run wild, adding in any ingredients that they may find lurking in their fridge. The following recipe is a simple and very quick dish to cook, for those of us who find that we have very little time to prepare a wholesome meal at the end of a hard day at work.
Ingredients (serves 6, or 4 very hungry people!):
- 1 small handful of grated parmesan cheese
- 1 bunch of basil, leaves removed
- 2 cloves of garlic
- 30g toasted pine nuts
- 1/2 teaspoon salt (optional)
- 3 tablespoons of light olive oil
- 2 tablespoons water
- 1/2 cup sun dried tomatoes, drained and chopped
- 500g packet dried pasta shells
Method:
- Put the pine nuts, most of the parmesan cheese, basil, garlic and salt in a food processor and blend. Gradually add the oil and water until mixed to a thick paste
- Fold the chopped sundried tomatoes into the mixture and mix well
- Cook the pasta in boiling water with a little salt and olive oil added until soft (according to the packet instructions)
- Drain the pasta well and return to the saucepan. Add in the pesto mixture and stir well. Add salt and pepper to taste
- Serve hot, garnished with the parmesan cheese.
Serving Options:
This dish will be enhanced by serving with garlic bread and a fresh herb salad. The recipe can be livened up by adding protein to the dish, for example tuna flakes, chicken pieces or fresh seafood (such as squid, mussels or prawns).
The beauty of pasta is that the cook can use their own initiative to create imaginative and delicious dishes once the staple ingredients are in place. Experiment with fresh herbs such as dill, coriander and basil to create new and refreshing tastes that compliment the dish.
Pasta can be served as a starter (as it is traditionally in Italy) or main course. This recipe works equally well as an accompanying carbohydrate to a principal protein such as baked salmon, fried chicken or pork fillets. Experiment with different ways to cook and serve this versatile and tasty meal.
Pasta shells
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