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.
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
- Cook the farfalle pasta according to the package instructions. Drain and set aside.
- In a food processor, combine the sun-dried tomatoes, garlic, Parmesan cheese, and pine nuts. Pulse until finely chopped.
- 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.
- Toss the cooked farfalle pasta with the sun-dried tomato pesto until well coated.
- 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