Sun-Dried Tomato Pesto Pasta
This pasta recipe made with fiber pasta is not only healthy but is also made with a delicious unique blend of sun-dried tomato pesto and is all made in 30 minutes! (GOOD FOR DIABETICS)
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Ingredients
- 500g/1lb Penne Fiber Pasta (from Dical House)
- 150g/5.3oz Dried Sun-dried Tomatoes (plain not with herbs)
- 150g/5.3oz Fresh Basil
- 50g/1.8oz Fresh Parsley
- 1 Large Garlic Clove
- 160ml Vegetable Stock
- 4 Tbsp I Clivi Extra-Virgin Olive Oil (from Dical House)
- 50g/1.8oz Parmesan Cheese
- Freshly Ground Pepper
Method
Cook Fiber Pasta al dente according to package instructions.
In a bowl, cover the sun-dried tomatoes with boiling water. Cover with a lid and let stand for 15 minutes to soften. Drain, pat dry and roughly chop.
In a food processor, combine the tomatoes, basil, parsley and garlic, then with the motor running add stock and I Clivi Extra-Virgin Olive Oil continuously.
Remove filling from processor to a bowl. Stir in the parmesan and season freshly pepper. Mix with cooked fiber pasta.
Enjoy!
Note
- If you are not able to find dried sun-dried tomatoes, you can substitute with the ones in a jar but skip the soaking in boiling water process.
- Make sure that they are not salted or with herbs as this will make the pesto salty and effect the taste of the pesto if with herbs.