meatless monday — penne with sun-dried tomato pesto
I’m spending the better part of this week cleaning out our future house (so excited! gah!), so the meals are going to be quick, easy and (cough) not all homemade. But tonight’s recipe was, in fact, made from scratch by my mama — and it was oh so delicious. It was the perfect way to cap off a looooong two days of serious deep-cleaning of floors, walls, cabinets and carpets. Along with some ice cream for dessert, of course.
Penne with Sun-Dried Tomato Pesto
Courtesy of Food Network
Yields: 4 servings
12 ounces whole wheat penne pasta
1 8.5-ounce jar sun-dried tomatoes packed in olive oil
2 garlic cloves
salt and pepper
1 cup packed fresh basil leaves
1/2 cup fresh-grated Parmesan cheese
In a large pot filled with boiling salted water, cook pasta according to package directions until al dente (or with a little bite). Drain, reserving 1 cup pasta water.
Meanwhile, make the pesto: In a food processor, blend sun-dried tomatoes and their oil, garlic, salt and pepper to taste and basil leaves until tomatoes are finely chopped.
Stir together pesto and pasta in a large bowl. Stir in Parmesan cheese. Add enough reserved pasta water to moisten the noodles. Season with salt and pepper, if desired, and serve.