Sun-dried Tomato Basil Pesto Pasta

This photo does not do the dish justice!

This photo does not do the dish justice!

In the spirit of placing things in my blender, placing the mixture directly on a plate, and marveling on how food could possibly taste that good, I now present you with Sun-dried Tomato Basil Pesto Pasta. Christine had been scouring the internet for vegan recipes that looked good to her (her pinterest board is quickly filling up with vegan meals!) and wanted to try this dish. It looked intriguing, and we scuttled down to Publix to acquire the necessary ingredients. Similar to previous post on fresh tomato sauce, this meal is all fresh, except for the olive oil, and the oil the tomatoes are packed in!

Ingredients:

1 8oz jar of oil packed sun-dried tomatoes
1 package of sun-dried tomatoes (we ended up accidentally getting the smoked kind, it gave the dish an interesting kick!)
3 cloves of garlic
1/2 cup of packed fresh basil
2 tbs olive oil
2 tbs water
1/4 cup of walnuts
1 box whole wheat pasta (I am fond of the 100% wheat pasta)
Red pepper flakes (optional)

First, boil water and start to cook the pasta. This dish does not take long to make, and the pasta should be about ready when you are done!

Then, using your trusty blender, dice the garlic cloves and basil until both are thoroughly shredded. Add the tomatoes in the jar, additional oil, and water. Blend until smooth (we weren’t able to get the concoction perfectly smooth, but it was close!) Add in the walnuts, and continue to blend, until an acceptable consistency.

When the pasta is done, cover with the pesto sauce, add the packaged sun-dried tomatoes, extra basil leaves, and red pepper flakes, if desired.

This meal was fantastic! Healthy, vegan, and enough to make Christine search for more on pinterest!

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One thought on “Sun-dried Tomato Basil Pesto Pasta

  1. Pingback: Pesto and “Cream Cheese” Based Green Pizza | Culinary Arts and Crafts with Jenni and Kristina

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