Spaghetti with Sun-Dried Tomato Pesto
Description
Make dinner in a jiffy with this spaghetti and sun-dried tomato pesto. To cook the pesto, just toss it with the hot pasta and a little hot reserved pasta cooking water.
Ingredients
kosher salt
2 c. oil-packed sun-dried tomatoes, drained
2 packed c. fresh basil leaves
2 packed c. fresh parsley leaves, plus 2 tablespoons chopped
1 c. pine nuts, toasted
5 garlic cloves, peeled
1¾ c. extra virgin olive oil
1 lb. spaghetti
½ c. grated Parmigiano-Reggiano
1 c. reserved hot pasta water from cooking
Directions
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Bring a large pot of salted water to boil to cook pasta.
Pulse sun-dried tomatoes, basil leaves, parsley leaves, pine nuts, and garlic in the food processor. Pour in 1 1/2 cup olive oil in a slow, steady stream. Process to make an almost smooth paste, stopping occasionally to scrape down the sides.
Place the spaghetti into the boiling water; cook until al dente.
Scrape half of the pesto into a large skillet over low heat; add 1 cup pasta water.
Use tongs to drain the pasta and transfer it to the skillet. Drizzle with the remaining 1/4 cup olive oil, and toss to coat the pasta with the pesto. Remove from heat; toss with the grated cheese and chopped parsley.
If you would like, you can freeze the remaining half of the pesto for future use. Pack it in a plastic container with a thin film of olive oil on top. Thaw in refrigerator before using. Or cut the recipe in half for 1 pound of pasta.