Description
A delicious and flavorful pasta dish featuring Pesto Rosso, a sun-dried tomato pesto that adds a rich and tangy twist to classic pasta. This recipe is quick to make and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pesto Rosso:
- 150 g sun-dried tomatoes (oil-packed)
- 25 g pine nuts
- 40 g Grana Padano (grated)
- 1 garlic clove
- 10 g (~15 leaves) fresh basil
- 2 tbsp lemon juice
- 1/2 tsp black pepper (freshly grounded)
- 1/2 tsp salt
Pasta:
- 250 g fusilli
- 2 tbsp olive oil
- 1 clove garlic (minced)
- 6 cherry tomatoes (halved)
- 1 red chili (sliced (optional))
- 6–8 tbsp Pesto Rosso
- 2–3 tbsp pasta water
- 1/3 tsp black pepper (freshly grounded)
- Grana Padano (for serving)
- fresh basil (for garnish)
Instructions
- Boil Pasta: Boil the pasta till al dente, following package instructions, and reserve a quarter cup of pasta water.
- Prepare Pesto Rosso: Blend sun-dried tomatoes, pine nuts, Grana Padano, garlic, basil, lemon juice, black pepper, and salt in a blender until creamy with some texture.
- Sauté Ingredients: Heat olive oil in a pan, sauté garlic, cherry tomatoes, and red chili for a minute. Add half of the pesto, roast for 1-2 minutes, and adjust sauce consistency with pasta water.
- Combine: Drain pasta, add to the pan, mix with pesto, and toss until coated.
- Serve: Plate the pasta, top with Grana Padano, garnish with basil, and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauteing, Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Pasta with Pesto Rosso, Sun-Dried Tomato Pesto Pasta, Italian Pasta Recipe
