Pasta with Pesto and Sun-Dried Tomatoes

Instructions

1. Step 1

   Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant. Transfer them to a plate and let them cool.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 gr Pine Nut

   Cookware: skillet

2. Step 2

   Pulse the basil, cooled pine nuts, cheese, garlic, ½ tsp (3 gr) salt, and black pepper in a food processor until finely chopped. Add the olive oil and pulse to form a textured pesto.

   Timer: 3 min (fixed)

   Ingredients used: 50.0 gr Basil, 1.0 gr Black Pepper, 120.0 ml Extra Virgin Olive Oil, 8.0 gr Garlic, 60.0 gr Parmigiano-Reggiano Cheese, 3.0 gr Salt

   Cookware: food processor

3. Step 3

   Bring a large pot of water to a boil over high heat. Stir in the remaining 2 ½ tsp (15 gr) salt.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 gr Salt

   Cookware: large pot

4. Step 4

   Add the pasta and cook until al dente, stirring occasionally and following the package timing as a guide.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Pasta

   Cookware: large pot

5. Step 5

   Scoop out 120 ml pasta cooking water with a heatproof measuring cup, then drain the pasta in a colander.

   Timer: 2 min (fixed)

   Cookware: colander, heatproof measuring cup, large pot

6. Step 6

   Thinly slice the drained sun-dried tomatoes and place them in a large mixing bowl.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Sun-Dried Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

7. Step 7

   Add the hot pasta, pesto, and 60 ml reserved cooking water to the bowl. Toss thoroughly, adding more reserved water gradually as needed until the pesto evenly coats the pasta.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, Large Mixing Bowl