This recipe is from Mama’s Italian Cookbook. It’s basically pasta and pesto with sundried tomatoes but it’s very tasty. It’s very quick to make which is always a bonus. I made one addition to the recipe and that’s lemon to the basil sauce.
30g/1 oz of sun-dried tomatoes (I used some in oil)
55g/ 2 oz pine kernels
1 handful of fresh basil
2 garlic cloves, chopped
1/2 tsp salt
100 ml/3 1/2 fl oz olive oil
1 tsbp grated Parmesan cheese
400g/ 14 oz dried farfalle pasta
Salt and pepper
1. If you used sundried tomatoes not in oil, pour water over them and soak for 25 minutes. Then pour off the water, squeeze out the liquid and chop.
2. Roast the pine kernels in a dry frying pan until golden brown. Grind half the pine kernels with the basil leaves, garlic and salt in a large mortar. Gradually work in the olive oil, lemon. Add the cheese last. To save time and effort you could also do this in a blender.
3. Stir the chopped tomatoes into the basil sauce.
4. Bring a large saucepan of lightly salted water to the boil. Add the pasta and cook according to the instructions on the packet until tender, but still firm to bite.
5. Drain the pasta and combine it, still dripping wet, with the basil and tomato sauce in a warmed bowl.
6. Serve on warmed plates, seasoned with pepper and sprinkled with the remaining pine kernels.