Sunday, August 29, 2021

ChezCindy: Sundried Tomato Pesto with Gemelli Pasta


The recipe for this Sundried Tomato Pesto Pasta came from an Instagram post I saw from Giada De Laurentiis.  Her site is titled giadzy.  The video caught my attention seeing how easy it is to make, but a search of her web site provided the recipe. 

Giada added the sundried tomato pesto to gemelli pasta for a delicious dish shown above.  The pesto is also really good on its own for other uses.  I have used it topped on my morning eggs for a zippy breakfast.  Toss the pesto with roasted zucchini to bring a bright flavor to this mildly flavored vegetable.  It is also makes a wonderful summer appetizer drizzled on toasted sourdough bread with a glass of chilled crisp white wine.  Very summery.  

Sundried Tomato Pesto with Gemelli Pasta
1 jar sundried tomatoes, 7-8 ounces
2 cloves garlic
1 cup fresh basil leaves
1/2 teaspoon kosher salt
pinch of fresh ground black pepper
1/2 cup freshly grated Parmesan cheese

8 ounces gemelli pasta, or similar shape
Additional grated Parmesan cheese for serving

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking liquid.  Drain, and set aside.  

Working with a food processor, add the sundried tomatoes, including the oil from the jar, and the garlic, process to combine.  Add in the fresh basil, salt and pepper, process to combine.  Transfer the tomato mixture to a large bowl.  Stir in the Parmesan cheese.  

Add the drained pasta to the pesto, tossing to coat.  Add in about half of the reserved cooking water to loosen the sauce and help coat the pasta.  Taste the pasta for seasoning, adding salt and pepper if needed to taste.  Drizzle with olive oil and additional Parmesan cheese and serve.  

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