Sun-Dried Tomato Pesto Pasta

Sun-Dried Tomato Pesto Pasta

This delicious twist on classic pesto is made using fresh, summery ingredients - think juicy, plump sun-dried tomatoes, homegrown mint and skin-loving almonds. While it may sound strange, trust us and go with it. It may be our favourite pesto yet! Better still, it's ready in less than 15 minutes...

Serves 4 people 10 preparation time 7 minutes cooking time

Ingredients

 

  • 400 – 500g Rizopia pasta of choice
  • For the pesto –
  • 1 cup sundried tomatoes (a 280g jar)
  • 1/2 cup olive oil OR 1/2 cup reserved oil from the jar of tomatoes
  • Large handful fresh mint
  • Small handful fresh parsley
  • Handful almonds
  • 2 garlic cloves, minced
  • 3.5 tbsp grated Parmesan or 2-3 tbsp Nutritional Yeast
  • 1 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • Finely chopped fresh mint, to serve, and grated Parmesan and cubes of Feta and crispy Pancetta (obviously omit if vegan!!)

Method

  1. Start by cooking your pasta according to packet instructions. Drain well, reserving 2 tbsp of the pasta cooking water, and set aside.
  2. As your pasta is cooking, make your pesto. Blend the almonds until they start to break down, then add the remaining ingredients and blitz smooth, or until you reach the consistency you desired, seasoning to taste. Add the pasta cooking water and blend once more.
  3. Stir the pesto into the cooked pasta, then toss through the mint and Feta, if using. Serve in bowls and eat immediately.

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“I have been using and recommending Rizopia pasta for many years as it is not only the best tasting gluten free pasta I have ever had, it is also the healthiest one I have found. I serve it at my healthy eating workshops and people are so surprised it isn't wheat.” Julie Silver.

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