Ingredients
- Pasta (Tortiglioni) (90g per adult and 60g per child)
- 1/4 cup reserved pasta water
- 1 garlic clove, minced
- 1 tbsp olive oil
- Toasted pine nuts
- cashew parmesan
- fresh basil
Pesto Ingredients
- Large handful sun-dried tomatoes (rehydrated in boiling water and then drained)
- Handful of cherry tomatoes (or just add more sun-dried tomatoes if you don’t have cherry)
- A large dollop of homemade cashew ricotta
- Toasted pine nuts
- olive oil
- A bit of lemon juice if you have any
- Chilli flakes
- Large pinch of paprika
- Large pinch black pepper
Step by Step Instructions
Step 1
Rehydrate the sun-dried tomatoes in boiled water in a bowl
Step 2
Boil the pasta in salted water until al dente. Save 1/4 cup and set aside.
Step 3
In a food processor – add the sun-dried tomatoes, cherry tomatoes, pine nuts, lemon juice, chilli flakes, paprika and black pepper. Purée until finely chopped. Add oil and process until smooth.
Step 4
Heat oil in a large skillet on medium high heat. Add garlic and sauté over low heat, 1-2 minutes before adding the pesto mixture. Once pesto is added turn the heat down and heat through until warm.
Step 5
Add pasta to skillet and 1/4 cup pasta water and toss the pasta to coat well.
Step 6
Add salt to taste. Then sprinkle with pine nuts, fresh basil and some homemade cashew parmesan.
