Sun-Dried Tomato and Pesto Pasta is a popular preparation that traces its origins to Mediterranean regions. In this recipe a savoury, creamy pesto sauce is combined with fresh-cooked pasta and sun-dried tomatoes. The sun-dried tomatoes give a summery salty taste to this tangy dish.

Ingredients of Sun dried tomato pesto pasta

  1. You need 1 head of broccoli.
  2. Prepare 1 lbs of pasta.
  3. Prepare 4 oz of Sun Dried Tomatoes.
  4. It's 5 oz of Fresh Pesto.
  5. You need 2 tablespoons of grated Parmesan cheese.
  6. You need 2 tablespoons of olive oil.
  7. You need to taste of Salt and pepper.

Sun dried tomato pesto pasta instructions

  1. Separate the broccoli into into florets, coat on olive oil, salt and pepper and roast for 20 minutes on 350.
  2. Cook the pasta and save 1/4 of pasta water once finished.
  3. Place pasta back into pot with left over pasta water..
  4. On low heat add tomatoes broccoli, pesto, Parmesan and stir until cheese has melted and all mixed together.

Or simply by stirring through chopped sun dried tomato! Before we get started, if you haven't already do check out my homemade sun dried tomato pesto if you fancy a homemade version. Alternatively you could use a different type of pesto, such as basil pesto. Either way you can still use the same toppings and exactly the same method for. Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, balsamic vinegar, red wine, olive oil and Parmesan.

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