Sun-Dried Tomato Walnut Pesto Pasta
Ingredients
- 1 16-ounce package dry pasta
- 1/2 cup raw walnuts
- 1 cup sun-dried tomatoes (preserved in oil), plus 3 to 4 tablespoons of the oil
- 1/4 cup nutritional yeast or vegan parmesan
- 1/2 teaspoon crushed red pepper
- 1 clove garlic
- 1/4 cup chopped fresh basil leaves
- Salt and freshly ground black pepper to taste
Preparation
Cook the pasta according to the directions on the package until al dente. Save 1 cup of the pasta cooking water when draining. Set aside.
Toast the walnuts in a large skillet over medium-low heat for about 6 minutes, or until lightly browned. Stir frequently to prevent burning.
Transfer the toasted walnuts to a food processor. Add the sun-dried tomatoes, 3 tablespoons oil from the tomatoes, nutritional yeast, crushed red pepper, garlic and basil. Process until a smooth paste forms. Add more oil from the sun-dried tomatoes as needed until the desired consistency.
Transfer the pesto to a large skillet. Add 1/4 cup of the reserved pasta water. Cook over medium heat for about 4 minutes, or until warmed through, stirring frequently. Add the desired amount of pasta and stir to combine. Cook for about 2 minutes more, or until warmed through, adding more of the reserved pasta water until the desired consistency. Season with salt and black pepper.
Notes
This recipe serves 4 people.
