Penne with Sun-Dried Tomato Pesto
Pulsing jarred sun-dried tomatoes and their oil in a food processor is all it takes for a tangy, flavorful pesto.
Dovetailing Tip: While prepping tonights dinner begin soaking 1 pound of black beans set aside to be to be used in tomorrow tomorrows dinner.
|12 ounces||penne pasta|
|1||(8.5-ounce) jar sun-dried tomatoes packed in olive oil|
|salt and freshly ground black pepper|
|1 cup||(packed) fresh basil leaves|
|1/2 cup||freshly grated parmesan|
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.