If you planted basil in your garden this spring, you probably are in basil overload right now. Here is another simple summertime recipe to put that basil to good use.
Pesto Pasta with Sun Dried Tomatoes and Goat Cheese
1 bunch basil
½ cup pine nuts
1 package bow tie or penne pasta
3 tbsp. sun dried tomatoes in oil
1 cup parmesan cheese
2 tbsp. olive oil
In a food processor or blender, combine basil, ½ the pine nuts and olive oil, leave chunky and do not puree. In a large pot, cook pasta in salted water until tender. Spread remaining pine nuts on baking sheet and cook at 350 for 1-2 minutes until lightly golden. Add pesto to the pasta, top with sundried tomatoes and top with pine nuts and goat cheese.
Recipe by Karen
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