Pesto Pasta.
April 18th, 2010
Pesto pasta makes a great lunch served cold with tomatoes or a dinner with mushrooms and broccoli.
Makes two dinner serves.
Ingredients.
- 2 tightly packed cups of basil leaves
- 1 cup spinach leaves (optional)
- 1 garlic clove
- 1/2 cup sun-dried tomatoes
- 1/4 cup of sunflower seeds (you can use all pine nuts if you like)
- 1/4 cup of pine nuts
- 1 tablespoon of oil
- 1 teaspoon sea salt
- 1/3 packet pasta
Method.
Put the pasta on to cook.
Finely chop the garlic clove and fry in the olive oil until it starts to brown. Place all the ingredients except the pine nuts (including the garlic and oil) in a food processor and process for 20 seconds until well combined but still chunky.
Dry roast the pine nuts in a fry pan on a medium heat until the darken to a golden brown. Add to the food processor and process for another 10 seconds.
Stir through the cooked pasta with a little reserved pasta water.