Pasta with sun dried tomato pesto

Special equipment • food processor

Serves 4

Ingredients:

½ of a 10oz (300g) jar sun-dried tomatoes in oil, drained

handful of pine nuts

2 garlic cloves, coarsely chopped

handful of fresh basil leaves, plus extra for garnish

½ cup freshly grated Parmesan cheese, or as needed

extra virgin olive oil

12oz (350g) dried fusilli

sea salt and freshly ground black pepper

Method:

1 Combine the sun-dried tomatoes, pine nuts, garlic, basil, and ½ cup Parmesan in a food processor. Pulse until blended. Season with salt and pepper. Taste and add more Parmesan and a splash of oil, as needed.

2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the pesto and toss again. Drizzle with extra virgin olive oil, garnish with basil leaves, and serve.

variation:

Use a handful of blanched almonds instead of the pine nuts.

Pasta with sun dried tomato pesto