Penne With Sun-Dried Tomato Pesto Recipe
Penne With Sun-Dried Tomato Pesto
1 7oz jar of oil-packed sun-dried tomatoes, drained
½ cup grated Pecorino Romano cheese
½ cup fresh basil leaves
2 T chopped basil leaves
2 T pine nuts, toasted
2 garlic cloves, peeled
¾ cup Bellucci EVOO
1 lb penne pasta
- In the bowl of a food processor fitted with a metal blade, add the sun-dried tomatoes, Pecorino Romano, basil, pine nuts and garlic. Blend to combine. With the motor running, slowly pour the Bellucci EVOO through the feed tube. Blend just until smooth.
- In a large pot of boiling salted water, cook the pasta according to package instructions, until al dente. Reserve 3/4 cup of cooking liquid, then drain the pasta well. Transfer the pasta back to the pot on the stove and under a low flame, add the reserved cooking liquid and the sun-dried tomato pesto. Toss to thoroughly coat the pasta.
- Transfer to serving bowl and top with chopped basil and a drizzle of Bellucci EVOO.
Combining the fresh taste of Bellucci 100% Italian extra virgin olive oil with the rich flavors of Italy, our Penne with Sun-Dried Tomato Pesto is the ultimate recipe that comes together in less than 20 minutes. It’s big on flavor and short on time!