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Ingredients
for
4
Pasta with Red Pesto
25 min.
Time:
Ingredientsfor
- For the pesto
- 200 grams sun-dried Tomatoes (in oil)
- 1 Tbsp Vinegar
- 2 garlic cloves
- 2 Tbsps Pine nuts
- 50 grams freshly grated Parmesan
- 100 milliliters olive oil
- Sea salt
- 1 pinch cayenne pepper
- 400 grams Rigatoni
- 2 fresh parsley
Preparation
1.
Drain the sun-dried tomatoes and cook with the vinegar and 300 (approximately 1 1/4 ml) of water for 5 minutes until soft then drain. Peel the garlic cloves and coarsely chop. Toast the pine nuts in a dry frying pan until golden brown. Place the tomatoes, garlic, pine nuts and Parmesan cheese in a blender and puree, gradually adding the olive oil. Season with salt and cayenne pepper.
2.
Cook the rigatoni in boiling salted water according to package directions until al dente. Meanwhile, rinse the parsley and finely chop.
3.
Mix 5 tablespoons of the hot pasta water into the pesto, drain the pasta and toss with the pesto and parsley. Serve in bowls.