
Sometimes I eat things that remind me how amazing food can be.
Heidi Swanson, in all her glory, recently posted a ravioli dish with sundried tomatoes that really put me in the mood to use up the ones I had leftover from my Sweet Potato Gnocchi. Yesterday at Sister's house I had one of her skewers - artichoke heart, a sundried tomato, an olive, and fresh mozzarella. So good! They were the other half of what inspired this pasta dish. I love making pasta dishes where there's more "other" than pasta. Here the fresh and dried tomatoes, artichokes, and basil easily outnumber the pasta... not only is it better for you but a whole heck of a lot more flavorful than a bowl full of boring pasta!
For the Artichoke & Sundried Tomato Pesto
1 can artichoke hearts, packed in water
1/3 cup sundried tomatoes, rehydrated or packed in oil
1 garlic clove
1/4 cup pine nuts
Splash olive oil
Salt & Pepper
2 pints assorted cherry tomatoes
Lots of fresh basil
1 box pasta (whole wheat, quinoa, or brown rice)
1. Boil a pot of water. Salt heavily and cook the pasta to al dente.
2. While the pasta is cooking, toast the pine nuts until golden.
3. In the food processor blend the pine nuts, sundried tomatoes, artichokes, garlic, a glug of olive oil, salt and pepper until the mixture comes together.
4. Reserve some pasta water to thin-out the pesto. Drain the pasta and toss with LOTS of fresh basil, the pesto, and reserved pasta water as needed.
5. Top each serving of pasta with LOTS of cherry tomatoes and more fresh basil.
This is such a scrumptious (and addicting!) recipe and is officially my new favorite way to enjoy garden fresh tomatoes and basil. I've made it several times, have even eaten it for breakfast, and shared my love for it here. Thank you!
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