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

Steps

1. Bring a large pot of salted water to boil to cook pasta.
2. 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.
3. Place the spaghetti into the boiling water; cook until al dente.