Pasta with Sun Dried Tomato Pesto
Ingredients
- Farfalle or pasta of choice
- 1 cup sun dried tomatoes (rehydrated in water)
- 1/2 cup blanched almonds
- 2 tbsp olive oil
- 3-4 garlic cloves
- 2 tbsp nutritional yeast
- 1 tsp paprika
- 1/2 tbsp balsamic vinegar
- A pinch of chili pepper
- 1/4 cup or about 10 pitted black olives (optional)
- Sea salt to taste
- Pasta water (optional)
- Fresh basil (optional)
- Spinach (optional)
Preparation
Rehydrate sun dried tomatoes with filtered water for a few hours or overnight.
Heat olive oil in a small pan over low medium heat and roast peeled garlic cloves until fragrant.
Drain the tomatoes and add them to a food processor along with the roasted garlic, olive oil, almonds, nutritional yeast, paprika, chili pepper, balsamic vinegar, and olives if using.
Blend until smooth and season with sea salt to taste.
Cook the pasta according to package instructions until al dente.
Mix the desired amount of pesto with the hot cooked pasta and enjoy.
Tips
Store remaining pesto in the fridge and use it as a spread for wraps and sandwiches or another pasta dish.
Serve the pasta over fresh spinach with basil and oven-roasted cherry tomatoes for added flavor.
Use pasta water to thin out the pesto if desired.
If using sun dried tomatoes in oil, skip the rehydrating step and use less oil to roast the garlic.
