If you're a fan of pesto. You will love this...
I added cream to the pesto, added some grated parmesan to round out the sauce. With the addition of the sun dried tomatoes, kicks it up a notch with their sweet tart flavor.
You know those jarred sun dried tomatoes with Italian herbs in olive oil. It brightens this dish up in a good way.
Add as much parm, cream or pesto to your taste buds. You can't go wrong here!!
It's super easy!
I made this dish with my spinach basil pesto, and it was to die for. I just sit in peace and enjoy every single bite. #pastalover
Creamy Pesto Pasta with Sundried Tomatoes
Ingredients
1 lb dried pasta (penne or fusilli)
1 ⅓ cups heavy cream
⅓ cup pesto
¾ cup sundried tomatoes
½ cup grated parmesan
½ tsp kosher salt
¼ tsp fresh cracked pepper
Directions
Bring a large pot to boil. Season the water with a good amount of salt, once it comes to a boil. Cook the pasta for about 8-10 minutes, until al dente. Set aside about ½ cup of pasta water for the end.
Meanwhile, preheat a large wide skillet to medium low, add the pesto until warmed through. Then, slowly whisk in the cream and let it come to a simmer (about 3-5 minutes). Add and whisk in the parmesan, sun dried tomatoes and season with salt and pepper.
Once the pasta is done, add it into the creamy pesto sauce. Toss the pasta into the sauce. At this point, use the reserved pasta water and add some into the pasta so it comes together and thins out the sauce. *optional you can add more grated parmesan.
Garnish with more grated parmesan, extra pesto, and red chili flakes for some heat.
Note:
-You can add more heavy cream, pesto and grated parm to the sauce or even after it's all mixed in. Extra pesto, just adds more of the herby vibrant flavor and the cream mellows it out. So, just depending on your tastebuds.
-I ended up using the entire 8.5 oz jar of the sun dried tomatoes, but you can use more or less of it.
Remember, you can taste as you go :) Perks of being the cook!
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