Pasta with Sun-Dried Tomato-Mint Pesto

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    Vegan
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    Instructions

    Combine all ingredients except pasta in food processor fitted with the knife blade. Process until fairly smooth. Set aside.
    In a large stockpot, cook the pasta in boiling salted water until al dente. Drain well and return to pot.
    Add in the sun-dried tomato mixture, tossing well to combine.
    Serve warm.

    Ingredients

    1/3 cup oil-packed sun-dried tomatoes, drained
    1/4 cup (1 oz) walnuts
    1/4 cup fresh mint leaves
    2 tablespoon olive oil
    2 tablespoon tomato paste
    2 large cloves garlic, finely chopped
    1 teaspoon coarse salt, or to taste
    Ground black pepper, to taste
    Small size pasta of choice (bow-tie, farfalle, rotelle, etc.)

    Serving Size

    4

    Prep Time

    30 min

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      Pasta with Sun-Dried Tomato-Mint Pesto

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