I Made Red Pesto Pasta and It Was Incredible

Did You Know? In hot Mediterranean climates, tomatoes were traditionally dried in the sun to extend their shelf life. This concentration process intensifies sweetness and umami.

Ingredients

• 1 portion spaghetti
• 2 sun-dried tomatoes
• 1/2 cup pine nuts
• 1/4 cup olive oil
• 1 garlic clove
• Salt & Pepper to taste
• Parmigiano Reggiano
• 1/2 cup pasta water

Directions

1. Bring a pot of salted water to a boil and cook the spaghetti. Reserve 1/2 cup of the pasta water.
2. In a bowl, add the sun-dried tomatoes, pine nuts, olive oil, garlic clove, salt, pepper, parmigiano reggiano, and the pasta water.
3. Blend everything using a hand blender until smooth and creamy.
4. Add the cooked spaghetti to the red pesto sauce and mix.
5. Finish with freshly grated Parmigiano Reggiano.