I love egg noodles because of their light and fluffy nature. Perfect with just about any sauce, egg noodles are made from egg whites and flour and are even sold in a whole wheat version which I love. This simple pesto sauce is tangy and fresh–simply a mixture of sun-dried tomatoes, pine nuts, fresh garlic, Parmesan cheese, fresh basil and olives oil, I love to serve this pesto with a sprinkling of green fresh herbs for an extra splash of color.
(To view this recipe, click on the blue title of the blog post above*)
Egg Noodles with Sun-Dried Tomato Pesto & Fresh Herbs
Ingredients:
- 1 bag of whole wheat egg noodles
- ½ cup sun-dried tomatoes (julienne cut), in olive oil
- 1 large garlic clove
- ¼ cup Parmesan cheese
- ¼ cup pine nuts
- Salt and pepper
- ½ cup olive oil
- 1/4 cup torn fresh basil
- Fresh herbs, for garnish
Directions:
- Bring a large pot of salted water to a boil. Drop in the egg noodles and cook according to package directions. Drain (but save 1 cup of pasta water!) and place in a large mixing bowl.
- To make the pesto, combine the tomatoes, garlic, cheese, pine nuts, fresh basil and olive oil in the bowl of a food processor. Whirl until smooth; season with salt and pepper to taste.
- Toss the cooked egg noodles with the pesto sauce; add in pasta water to thin out if necessary.
- Serve topped with fresh herbs.
Tagged: egg noodles, fresh basil, garlic, noodles, olive oil, Parmesan cheese, pasta, pesto, pine nuts, red pesto, sun dried tomatoes, sun-dried tomato pesto, vegetarian
Leave a Reply