Sun dried tomato pesto pasta salad
A delicious sun dried tomato pesto pasta salad for summer entertaining or a quick weeknight dinner. A quick and easy recipe that is packed with flavor.
Servings 4 people
Ingredients
- 10 sun dried tomatoes in oil
- 350 g short cut pasta
- 1 cup fresh basil
- ⅓ cup pine nuts
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- ¼ cup olive oil
- 2 garlic cloves
- Black pepper
- ½ tsp salt
- Pinch of dried chilli flakes
Instructions
- Cook the pasta in a large pot of salted boiling water according to the package instructions. Reserve ¼ cup of pasta water then drain and set aside.
- Blitz the pine nuts in a food processor until they are quite fine crumbs.
- Add the rest of the pesto ingredients (apart from the olive oil) and blitz until well combined.
- Add the olive oil in a slow stream with the processor going until the pesto emulsifies and comes together.
- Mix the pesto and cooked pasta together with the reserved pasta water. You can serve it as is or pop it in the fridge to cool.
- I like to add some toasted pine nuts on top for some extra crunch.
Notes
- Nutritional yeast - You can substitute the nutritional yeast for parmesan or pecorino if you prefer.
- This pesto will keep in a sealed jar in the fridge for up to two weeks so feel free to make a double batch!