Spaghetti with Sun-Dried Tomato Pesto

Name: Spaghetti with Sun-Dried Tomato Pesto
Yield: makes 3 1/2 cups pesto, enough for 1 pound pasta, serving 6 people, and 1 3/4 cups extra (see note)
Ingredients: Kosher salt; 2 cups oil- packed sun-dried tomatoes, drained; 2 packed cups fresh basil leaves; 2 packed cups fresh parsley leaves, plus 2 tablespoons chopped; 1 cup pine nuts, toasted; 4 garlic cloves, peeled; 1 3/4 cups extra-virgin olive oil; 1 pound spaghetti; 1/2 cup grated Grana Padano or Parmigiano-Reggiano

December 14, 2011

The important thing is that pesto is a raw sauce and should not be cooked when dressing the pasta. Just toss the hot pasta with a little of its cooking water and the pesto. Stir well, add some cheese, and dinner is ready.

Recipe notes

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