Red Pesto Pasta

Nothing is simpler than red pesto pasta! Making your own sun dried tomato pesto lifts it to another level. Simple to make and on your table in 20 minutes.

Course Lunch, Main Course

Cuisine Italian

Keyword red pesto pasta, sundried tomato pesto

Prep Time 5

Cook Time 15

Servings

Calories 445kcal

Author Chris Mosler | Thinly Spread

Ingredients

For the Sun Dried Tomato Red Pesto

150 g sun dried tomatoes in oil drain, reserving the oil
50 g almonds unsalted
2 cloves garlic or to taste
25 g basil
80 ml oil from the jar of sun dried tomatoes
1/2 tsp salt more to taste
1/2 tsp cracked black pepper more to taste

For the Pasta

600 g fusilli pasta this allows 75g pasta per person
a large pan of boiling water

UK Measurements - US Measurements

Instructions

To Make The Sun Dried Tomato Red pesto

Toast the almonds in a dry frying pan for a few minutes or in the oven at 170C/340F for 8 minutes, allow to cool.
Lift the tomatoes from the oil and allow the oil to drain back into the jar.
Roughly chop the tomatoes and garlic and pop them into a food processor.
Add the cooled almonds and a big handful of basil, stalks and all.
Blitz in the food processor until chopped.
Add oil slowly until you have the texture you like. You may need a little more. Stop to scrape down the sides of the food processor bowl a couple of times.
Taste and add salt and pepper as required. Blitz to combine.

To Make Red Pesto Pasta

Add the pasta to the boiling water and cook according to packet instructions.
Drain thoroughly.
Stir a generous amount of red pesto through the pasta to coat.
Serve.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

For further tips and tricks, storage instructions and recipe suggestions please see the post above this recipe card.

Nutrition