This red-hued pesto gets both its color and tangy flavor from sun-dried tomatoes, fresh basil and parsley, and buttery pine nuts. Simply toss this tasty puree with warm pasta and a touch of pasta water and the sauce easily coasts each and every bite. I love to toss this pasta with roasted asparagus tips and roasted cherry tomatoes for extra color and freshness.
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Pesto Rosso
Ingredients:
- 1 lb. short pasta
- 1 cup julienned sun-dried tomatoes, packed in oil
- 1/2 cup pine nuts
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 2 Tablespoons red wine vinegar
- salt and pepper
- Extra virgin olive oil
- Asparagus tips
- Cherry tomatoes, halved
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with foil or parchment. Place the asparagus tips and cherry tomatoes on the baking sheet and drizzle with a touch of olive oil. Roast for 20-25 minutes or until tender.
- Bring a large pot of salted water to a boil. Add in the dried pasta and cook for 10-12 minutes, or until al dente. Drain, but reserve 1 cup of pasta water.
- In a small food processor, puree the sun dried tomatoes, pine nuts and herbs until finely chopped. Add in ¼ cup of olive oil and the red wine vinegar; pulse until smooth and combined. Season with salt and pepper to taste.
- Toss the pasta with the pesto, the pasta water and the veggies. Serve warm.
Tagged: asparagus, cherry tomatoes, fresh basil, olive oil, parsley, pasta, pesto, pesto rosso, pine nuts, sun dried tomatoes
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