Pasta with Sun-dried Tomato Pesto
Source: Sarah Henkin, CUESA's Market Chef.
Recipe Type: Entrees | Seasons: Spring
It was prepared for the Food Wise Booth.
Extra virgin olive oil
2 cups sun dried tomatoes (dehydrated Juliet tomatoes from everything under the sun)
2 cloves garlic, peeled
¼ cup almonds, toasted
2 tablespoons parsley, plus more for garnish
Red wine vinegar
1 teaspoon chile flakes (or more)
1 pound pasta, ideally fusilli or penne
½ pound goat cheese
½ cup olives, pits removed and chopped
- In a small pot over low heat cover the sun dried tomatoes with olive oil and let steep for about 10 minutes. Drain the tomatoes, reserving the olive oil. Add the tomatoes to a food processor with garlic, almonds, parsley, and a splash of red wine vinegar, chile flake and salt. Pulse until fully combined. Slowly add olive oil back into the food processor until the pesto smoothes out a little but is still somewhat chunky.
- Meanwhile bring a pot of heavily salted water to boil. Cook pasta according to package instructions. Scoop out half a ladle full of the pasta water, drain pasta and add back to the pot. Toss pasta with pesto, goat cheese and olives, adding the reserved pasta water only if needed loosen pesto and goat cheese a bit. Season with salt and garnish with parsley and more chile flake. Serve.