Spaghetti with Sun-Dried Tomato Pesto

This dish is surprisingly yummy and comes together in about 15-minutes using almost exclusively items you’re likely to have in a well-stocked pantry! Choose whole grain pasta for extra fiber and nutrition. I like the DeLallo pasta brand.

Ingredients:

1/2 cup sun-dried tomatoes (dry, not packed in oil)

1/3 cup olive oil

1/3 cup pine nuts or walnuts

1/4 teaspoon dried basil

2 teaspoons minced fresh garlic

1/4 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1/4 cup fresh parmesan cheese, grated

1 pound spaghetti or fettucine, preferably whole wheat

1/3 cup reserved cooking water

Instructions:

1.  Soak the sun-dried tomatoes in a bowl of very hot tap water for about 8-10 minutes. Drain the water, squeeze dry.

2. Begin cooking the pasta according to package directions; reserve 1/3 cup cooking water and drain when ready

3. Meanwhile, add the tomatoes, olive oil, nuts, basil, parmesan cheese, garlic, salt, pepper, and red pepper flakes if using to the bowl of a food processor and process until nearly smooth, pesto-like consistency.

3. Put the pesto in the bottom of a large pasta bowl; stir in the reserved, very hot cooking water and combine. Toss with the pasta and serve. 

Serve with a salad and crusty bread.