Spaghetti with Sun-Dried Tomato Pesto
Created by Tidbits4 on May 30, 2012
- Servings: 4
- Prep Time: 25m
- Cook Time: 8m
- Recipe #5585
Ingredients
- 1 pound uncooked spagetti
- Grated fresh Parmesan cheese
- Pesto:
- 3/4 cup oil-packed sun-dried tomato halves, drained
- 1/3 cup loosely packed basil leaves
- 2 tablespoons slivered almonds
- 2 tablespoons grated fresh Parmesan cheese
- 2 garlic cloves
- 1/2 teaspoon salt
- Ground pepper, to taste
How to Make
-
Step 1: Cook the pasta according to the package directions or to your liking but omitting any salt. Drain in a colander but reserve 1 cup of the cooking water. Return hot pasta to pan.
-
Step 2: Place sun-dried tomatoes and next 5 ingredients in a food processor; process until finely chopped. Season with pepper. Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat.
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Step 3: Serve the Parmesan cheese at the table.
Nutritional Facts
- Serving Size: 1 (152.2 g)
- Calories 527
- Total Fat - 15.6 g
- Saturated Fat - 2.9 g
- Cholesterol - 2.2 mg
- Sodium - 127.6 mg
- Total Carbohydrate - 82.4 g
- Dietary Fiber - 9.8 g
- Sugars - 2.2 g
- Protein - 18.9 g
- Calcium - 235.6 mg
- Iron - 9.6 mg
- Vitamin C - 35.5 mg
- Thiamin - 0.2 mg