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Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan
I have been super busy this week – baking things to send in a care package home and a very exciting interview (more on both of these later)! At any rate, last night I came home and had about 1/2 hour to squeeze in cooking and eating my dinner. A simple pasta with pesto from the garden and good parmesan was just the ticket – light, fresh, and super quick. And on to the next task!
Whole Wheat Pasta with Spicy Sundried Tomato and Basil Pesto and Shaved Parmesan Served 1. Leftover Potential: Reheats smashingly, and would be an excellent spaghetti pizza! handful whole wheat pasta 1/4 cup basil leaves 1/4 cup sundried tomatoes, roughly chopped 2 cloves garlic 3 Tbsp pine nuts salt and freshly ground pepper, as needed 1/4 tsp red pepper flakes 3-4 Tbsp olive oil 1 shallot, thinly sliced parmesan shavings, as needed 1. Cook the pasta in boiling salted water until tender, 7-9 minutes. 2. Meanwhile, in a food processor or blender, process the basil, tomatoes, garlic, pine nuts, salt, pepper, and pepper flakes to combine. Add the olive oil and continue to process to a smooth paste. 3. Transfer the mixture to a large saute pan. Add the sliced shallot, and saute until fragrant, about 1-2 minutes. Add the cooked pasta, 2 Tbsp of the pasta cooking water, and toss the mixture to coat. 4. Spoon the pasta into warm bowls, and finish with shaved parmesan.       related searches : Whole Wheat
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