Tuesday, March 6, 2012
Recipe: Penne with Sundried Tomato Pesto
30 Followers! Wahey! Brilliant news. Doing rather well in the WWF recipe competition (close second place now) so thanks to anyone on here that voted for me, that's great. Went back home and cooked this for mum and dad and they loved it! Mum's never tried rocket cooked into a dish before, and thinks thats a really good idea, so she liked it a lot. It is quite rich i suppose, and does not really need any extra salt added to it- the sundried tomatoes are enough! But the sundried tomato and walnut pesto is so much nicer than the shop bought sundried tomato pesto's you get in the supermarkets, i'm completely hooked! Tempted to see how long it would last in jars, so i could give it as a gift perhaps!
Penne with Sundried tomato and walnut pesto (serves 3) £1.61 per serving
1 x 280g jar (undrained weight) sundried tomatoes in oil
40g grated parmesan
1 garlic clove
2 tbsp Olive oil
1 red onion, sliced
Pinch of sugar
50g rocket (plus about 10g/ large handful for garnish)
350g dried penne
Salt and pepper to taste
1. Blitz the sundried tomatoes (and all the oil from the jar as well), walnuts, parmesan and garlic in a food processor until smooth. If it is too thick for pesto, add a couple more tbsp of olive oil to loosen it up.
2. Fry the red onion with a pinch of sugar, in the olive oil and butter, for 10 minutes, until soft, and caramelised. Add the rocket and cook for a minute or until it begins to wilt.
3. Meanwhile, bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain, reserving a little of the starchy pasta water. Add the drained pasta, pasta water, and pesto to the onions and rocket, stir until all the ingredients are well combined and the sauce is thick. Season to taste, and serve with some extra fresh rocket on top!