I bought this giant jar of sun dried tomatoes from Costco last year and it’s been sitting in my pantry waiting to be opened. I finally opened it last Monday to make sun dried tomato pesto for a pasta dish I was going to make for lunch. Rochelle and co. were coming to the house for lunch and this was the fastest and easiest dish I could make with the ingredients I had on hand.
I got this recipe from the free Betty Cocker mobile cookbook app in my iPhone.
Sun Dried Tomato Pesto
3/4 cup grated parmesan cheese
1/2 cup sun dried tomatoes in oil, undrained
1/3 cup olive oil
3 cloves garlic
1/4 cup pine nuts
1. Place all ingredients in a food processor. Do not use a blender.
2. Cover and process for about 3 minutes or until smooth. Makes 1 1/3 cup.
I made mine chunkier. I also plan to add 1-2 T of tomato paste next time I make this to give the pesto a richer color and a deeper favor.
I had a package of 4 small Italian garlic sausages (Santi’s brand) I bought in Unimart. I also had a box of frozen spinach in the freezer. So I decided to make a pasta dish with the sausage, spinach, sun dried tomato pesto and left over fetttucine pasta. As usual I made it freestyle which means no recipe and quantity of ingredients. The recipe below is an approximation of what I used. Please feel free to alter the ingredients to suit your taste.
Pasta with Sun Dried Tomato Pesto, Sausage and Spinach
1/2 cup or more sun dried tomato pesto (see recipe above)
4 Italian garlic sausages or other kinds (each one about 4″ in length)
10 oz. frozen spinach
250 grams fettucine or any other pasta
1/4 cup garlic, minced
1. Thaw spinach and squeeze out excess liquid. Set aside.
2. Slice sausages and fry in pan til brown. Discard excess oil.
3. Heat olive oil in a pan and add the minced garlic. Saute til lightly browned. Add spinach, sausages and pesto. You can also add some red pepper flakes for more heat. Turn off heat when the mixture is thoroughly mixed.
4. Boil water and add 2 T of rock salt. When the water is boiling add the pasta. Check for doneness at 8 minutes. It should be al dente after 1 or 2 minutes.
5. When the pasta is cooked do not drain the water. Simply transfer the pasta to the pan where your sausage mixture is. Mix pasta and sausage well. If it’s a bit dry add some pasta water to the dish. Mix well. Transfer to a serving dish.
I suggest putting more pesto and parmesan cheese on the table so guests can add more to their pasta if they want. I really liked this dish. The pesto was a bit mild but you can taste the pine nuts and parmesan cheese. The addition of spinach was also a good idea. It added more nutrition and texture to the dish. I think my guests liked it since they left the bowl empty.
It’s really hard to prepare a meal while taking pictures. There’s the risk of touching my camera with oily hands. Or I might burn the garlic while I was taking pictures. That’s why I have so few pictures that made it to this entry. I have to do more planning next time so I can take pictures before cooking.