5-Minute Pesto Rosso Sauce (Sun-Dried Tomato and Walnut Pesto) + Pasta Recipe

Ingredients

• 140 grams sun-dried tomatoes, packed in oil (about 1 cup)
• 2/3 cup olive oil
• 1 cup fresh basil
• 1/3 cup walnuts
• 2 cloves garlic
• 1/2 cup shredded parmesan cheese
• Pinch red pepper flakes
• 1/2 teaspoon kosher salt
• 16 ounces pennoni pasta (or shape of choice)
• 1 - 1 1/2 cups pasta water
• 1/2 cup ricotta cheese
• 1-1 1/2 Tablespoon fresh basil (chopped)
• 1 lemon (zested)
• 1/4 teaspoon fine sea salt
• 1 cup pesto rosso
• Toasted Breadcrumbs (for garnish)

Instructions

1. 1

   Drain oil from sun-dried tomatoes into a measuring cup, then add additional extra virgin olive oil until you have 2/3 cup total. Depending on the brand you'll likely have around ½ cup oil from the jar of tomatoes. Set aside.

2. 2

   Add the drained sun-dried tomatoes, basil, walnuts, garlic cloves, parmesan, red pepper flakes, and kosher salt to the bowl of a food processor. Pulse together 3-4 times until a coarse mixture forms.

3. 3

   Slowly drizzle in olive oil with the food processor on until pesto is smooth, or has reached your desired consistency. Taste test for salt levels, then use immediately or store in the fridge, in an airtight container, for 4-5 days.

4. 4

   --- Pesto Rosso Pasta (Option) ---

5. 5

   Cook the pasta according to package directions, just under al dente. Be sure to reserve at least 1 ½ cups of pasta water.

6. 6

   Meanwhile, in a small bowl, combine the ricotta cheese, lemon zest, basil, and salt. Set aside. Also prepare the toasted breadcrumbs.

7. 7

   Once the pasta is done, drain it (don't forget to save pasta water!) and return to the pan. Stir in pesto rosso, along with ¾-1 cup pasta water. Stir to coat the pasta; add additional pesto rosso or pasta water until desired texture is reached.

8. 8

   Serve with a dollop of herbed ricotta and toasted breadcrumbs.