Sun-Dried Tomato Pesto Pasta
Sun-Dried Tomato Pesto Pasta
Category
Main Course
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Calories
472
Author:
Giada De Laurentiis
Ingredients
-
12 ounces pasta, (such as Strozzapreti)
- 1 7 - 8 oz jar sun-dried tomatoes, (such as Agnoni)
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup packed fresh basil leaves
- 1/2 cup freshly grated Parmesan
Instructions
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Nutrition
Nutrition
- per serving
- Calories
- 472
Amount/Serving
% Daily Value
- Carbs
- 76 grams
- Protein
- 18 grams
- Fat
- 12 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 9 milligrams
- Sodium
- 338 milligrams
- Fiber
- 6 grams
- Sugar
- 2 grams
- Unsaturated Fat
- 7 grams
6 reviews & comments
This is excellent! I love that it is quick. I love the flavor. I did add ground chicken. I usually do not have any success with recipes, but I managed to hit this one out of the park! Thanks Giada
quick and full of a flavor i appreciate
Lots of flavor in this.
So simple and so delicious! Yum yum!
So simple and so delicious! My family already asked for this dinner again.
If you buy the pasta and dried tomatoes from her the dish will cost $20.00 to make.