Farfalle Al Pesto Di Pomodori Secchi (farfalle With Sun-dried Tomato Pesto)

Farfalle al Pesto di Pomodori Secchi, or Farfalle with Sun-Dried Tomato Pesto, is a delicious Italian pasta dish that is bursting with flavor. The sun-dried tomato pesto adds a rich and tangy dimension to the pasta, making it a perfect choice for a quick and satisfying meal.

Farfalle Al Pesto Di Pomodori Secchi (farfalle With Sun-dried Tomato Pesto)

Ingredients

  • 12 ounces farfalle pasta
  • 1 cup sun-dried tomatoes, drained if in oil
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the farfalle pasta according to the package instructions. Drain and set aside.
  2. In a food processor, combine the sun-dried tomatoes, garlic, Parmesan cheese, and pine nuts. Pulse until finely chopped.
  3. With the food processor running, slowly pour in the olive oil until the mixture forms a smooth pesto. Season with salt and pepper to taste.
  4. Toss the cooked farfalle pasta with the sun-dried tomato pesto until well coated.
  5. Serve hot, garnished with additional Parmesan cheese and a sprinkle of pine nuts if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
400 per serving
Carbohydrates
45g
Protein
10g
Fat
20g

Supplies

Pot for cooking pasta Food processor Colander

Tools

Chef's knife Cutting board Measuring cups and spoons

Serving suggestions

Serving Suggestions: Serve the Farfalle al Pesto di Pomodori Secchi with a side of garlic bread and a fresh green salad.

Tips & tricks

Tips: If the sun-dried tomatoes are too dry, soak them in hot water for 10-15 minutes before using in the pesto.

Cost

$10