Red Pesto Pasta
Red pesto pasta with sundried tomatoes, garlic, toasted pignoli nuts, oil, Parmigiano Reggiano, simmered with cream and tossed with fusilli pasta.
Servings: 4
Ingredients
For the red pesto
- 8 ounces oil-packed sun dried tomatoes drained, reserve the oil
- 1 clove garlic chopped
- 1/4 cup reserved sun-dried tomato olive oil
- 2 tablespoons pine nuts toasted
- 1/4 cup Parmigiano Reggiano grated
For the pasta
- 1 pound fusilli pasta or any shape you like
- 1 cup heavy cream
- 2 cups reserved pasta water will most likely not need all of it
- Parmigiano Reggiano grated, for serving
Instructions
- Blend together the red pesto ingredients except for the cheese. If needed, use a bit more extra olive oil to blend together. Once blended, mix in the grated cheese and season pesto with salt and pepper to taste.
- Bring a large pot of salted water to boil then cook pasta until al dente.
- In a large pan saute the red pesto over medium heat for 2 minutes, stirring frequently.
- Add the cream and bring to a simmer. Once simmering turn the heat down to low and wait for the pasta.
- Add the pasta and a 1/2 cup of pasta water to the red pesto cream sauce and toss to coat. If needed add more of the pasta water to loosen it up. Turn the heat off and season with salt and pepper to taste. Serve with grated Parmigiano. Enjoy!
Notes
- The sun-dried tomato oil will add to the flavor of the dish, but regular olive oil can also be used.
- Always reserve pasta water. If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency right back to perfect.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 773kcal | Carbohydrates: 98.7g | Protein: 20g | Fat: 37.1g | Saturated Fat: 10.6g | Cholesterol: 45mg | Sodium: 209mg | Potassium: 933mg | Fiber: 7.6g | Sugar: 4.1g | Calcium: 95mg | Iron: 5mg