Red Pesto Pasta

Serves: 4

Ingredients

• 1/2 cup sun-dried tomatoes in oil, drained
• 2 garlic cloves, crushed
• 2 1/2 tablespoons pine nuts, toasted
• 1/2 teaspoon crushed red pepper flakes
• 5 tablespoons extra virgin olive oil
• 1/2-2 teaspoons balsamic vinegar
• black pepper
• 1 lb dried pasta (strands or shapes)

Directions

1. Place tomatoes, garlic, pine nuts, red pepper flakes, oil, and vinegar in a food processor; pulse to a smooth paste.
2. Add pepper and more vinegar to taste.
3. Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot, or just firm to the bite if serving as a salad.
4. Drain pasta, reserving half a cup of pasta water.
5. Return pasta to pan and mix in pesto, tossing well to coat, and adding reserved pasta water as needed.
6. Serve immediately or at room temperature.

Notes

Variations: Add two handfuls of arugula or one handful of torn basil to the warm pasta before serving. You can make the sauce up to 4 days in advance, and if you're making a salad you can dress it up to 8 hours in advance. This is pretty rich, but addictive. Sara 03:14, 15 January 2012 (UTC)