Gallery - Pesto-rific Dishes!
About This Gallery
Love pesto but need more ideas on how to use it? Check out all the different ways to incorporate a little pesto into your dishes!
- Pesto Dish:
- Gemelli with Sun Dried Tomato Pesto
- 1/2 lbs gemelli pasta, cooking according to package directions
1 C sun dried tomatoes
a pinch of crushed red pepper
1/2 C basil
2 T parsley
4 cloves garlic
1/4 C pine nuts
1 T balsamic vinegar
1 T tomato paste
1/2 C extra virgin olive oil
sea salt and freshly ground pepper
Set your pasta water to boil, then get on with preparing the rest of your ingredients. Place your sun-dried tomatoes in a bowl. When the pasta water boils, ladle enough water to cover the tomatoes into the bowl to reconstitute them. Run a knife through the basil and parsley so that it is roughly chopped, and add them to the bowl of a food processor. Sprinkle in the crushed red pepper. Lightly crush the garlic cloves; chop them finely and add them to the processor. Toast the pine nuts in a dry pan over high heat. Add those to the processor, too. Add the balsamic and tomato paste. Season with salt and pepper; go easy on the salt. Finally, drain most of the water off the sun-dried tomatoes, and pour them along with the remaining liquid into the processor. Clamp the lid on tightly then begin pulsing while slowly streaming the olive oil into the processor. Pulse until the pesto is combined and finely chopped. Continue pulsing or add more olive oil as needed to achieve the desired consistency. Stir half the pesto into the drained pasta. Mix well so that the pesto coats the pasta evenly.
Pesto makes about 1 1/2 - 2 cups. It will dress a half pound of pasta easily, with plenty left over for another dish.
Posted by: Appoggiatura on November 4, 2008