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🍝 Pasta with sun-dried tomato pesto

850 kcal · 30 min · 4 servings

Ingredients

• 200 g sun-dried tomatoes (packed in oil)
• 1 tbsp vinegar
• 2 garlic cloves
• 2 tbsp pine nuts
• 50 g freshly grated Parmesan
• 100 ml olive oil
• sea salt
• 1 pinch cayenne pepper
• 400 g rigatoni
• 2 fresh parsley

Instructions

1. 1. Place the sun-dried tomatoes in a colander and let them drain.
2. 2. Transfer the drained tomatoes into a pot.
3. 3. Add the vinegar and 300 milliliters of water to the tomatoes.
4. 4. Simmer the tomato mixture for 5 minutes until soft.
5. 5. Remove the pot from the heat and let the tomatoes drain again.
6. 6. Peel the garlic cloves and chop them roughly.
7. 7. Heat a frying pan without adding extra fat.
8. 8. Toast the pine nuts in the pan until golden brown.
9. 9. Place the cooked tomatoes, chopped garlic, toasted pine nuts, and Parmesan into a blender.
10. 10. Blend the ingredients in the mixer.
11. 11. Slowly pour the olive oil into the mixture while the mixer is running.
12. 12. Add a little more olive oil if necessary.
13. 13. Season the pesto with salt and cayenne pepper.
14. 14. Cook the rigatoni pasta according to the package instructions until al dente.
15. 15. Wash the parsley thoroughly.
16. 16. Finely chop the parsley.
17. 17. Reserve 5 tablespoons of the hot pasta water.
18. 18. Stir the pasta water into the pesto.
19. 19. Drain the pasta.
20. 20. Toss the pasta with the pesto and the chopped parsley.
21. 21. Serve the pasta in small bowls.

Nutrition per serving

• kcal: 850
• Protein: 22 g · Fett/Fat: 48 g · Carbs: 78 g