https://www.lifestylefood.com.au/recipes/25652/reginelle-pasta-with-sun-dried-tomato-pesto

LifestyleFOOD.com.au

Sun-dried tomatoes are a very popular preserve in south Italy. In late summer, these juicy vegetables are dried in the sun and then stored in oil.

... Read more.

Ingredients

  • 15 sun-dried tomatoes

  • 1 tbsp pine nuts

  • 2 tbsp Pecorino cheese, grated

  • 10 basil leaves

  • 5 tbsp extra virgin olive oil

  • 320 g (11¾ oz) pasta

Method

  • 1.

    In a blender, place the tomatoes, pine nuts, Pecorino cheese, basil leaves and oil and blend at maximum power.

  • 2.

    Cook the pasta until al dente in boiling salted water, drain and stir through the pesto.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 495kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 64g
  • Sugar 5g
  • Sodium 82mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Notes

This recipe is featured in the The Vegetarian Italian Kitchen cookbook.

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings