The Forked SpoonSun Dried Tomato Pesto Pasta Recipe
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Ingredients
Serves 4- 1 cup fresh basil (packed)
- 1 teaspoon dried oregano
- 2 shallots (peeled and chopped)
- 2 tablespoon tomato paste
- 6 cloves garlic (chopped)
- 8.5 oz sundried tomatoes in oil (one 8.5 oz can )
- 1 pound shrimp
- 3 tablespoon pine nuts
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoon balsamic vinegar
- 1 cup reserved pasta water
- 1 teaspoon red pepper flakes
- salt (approximately 1 teaspoon)
- 1 pound linguine (or other favorite pasta, cooked according to package instructions)
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Steps
- Step 1
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Once finished (not soggy!), drain, and reserve 1 cup of the pasta cooking water.
- Step 2
Meanwhile, in the bowl of a large food processor or high powered blender, add pesto ingredients. Blend until completely processed.
- Step 3
Heat a large skillet over medium heat. Once hot, add half of the sun dried tomato basil pesto and saute for approximately 1 minute. Add shrimp and continue to sauté until shrimp are pink and nearly cooked. Stir in Parmesan cheese until just starting to melt along with a few tablespoons of the reserved pasta water. Add the pasta to the pan and toss to coat. Slowly add more water as needed.
- Step 4
Garnish with freshly grated Parmesan cheese and red chili flakes.
- Step 5
For the remaining pesto, you can stir in more to taste, stash it in the fridge for up to 2 days for another round of pasta, or freeze it for up to 2 months.
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Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Once finished (not soggy!), drain, and reserve 1 cup of the pasta cooking water.
Source: The Forked Spoon
