This post is brought to you by DeLallo.
I had an all-American weekend full of good friends and food, punctuated by flashes and booms. It was overwhelmingly fun. You know what I mean? Since we’re all in the same boat, I thought I’d share my three-day holiday weekend recovery plan with you today.
Here it is: organic whole grain pasta, tossed with tons of roasted veggies and homemade sun-dried tomato pesto. It’s fresh, filling and leftovers keep well for lunch. Just what the doctor ordered.
Sun-dried tomato pesto has been on my list for ages now, so when my friends at DeLallo asked me to create a recipe that highlights their fantastic sun-dried tomatoes , I knew just what to make. Oil-packed sun-dried tomatoes are perfect for pesto, since you can pour all of that delicious, tomato-infused extra-virgin olive oil right into the food processor.
My pesto is a riff on traditional basil pesto, with sun-dried tomatoes in addition to fresh basil. Sun-dried tomatoes are super rich in umami flavor, so they easily fill the place of Parmesan, although you can certainly add some cheese if you’d like.
I like my pasta with tons of vegetables, so I roasted up a big pan of balsamic summer veggies to go on top. I think it would be fantastic with roasted broccoli and winter squash, too. Feel free to play around with pasta shapes, too. Curly shapes really grab hold of pesto, but penne would work, too. To really lighten it up, cook up some fettuccine or linguine and supplement with squash noodles like I did last summer . Yum.
You can go in a lot of different directions with this pesto. Spread it on a sandwich or toast, serve it as a vegetable dip, or thin it out with extra olive oil (or even some water) and use it as a sauce for any number of things. Let me know how you like it!
Author: Cookie and Kate
Recipe type: Entree
Source: Cookie and Kate