Sundried Tomato Pesto & San Remo Artisan Pasta

I feel that I should make pesto more often at home. I mean how hard is to process everything together and that is it?

Please don’t get me wrong, I’m not turning into a pesto snob. I’m anything but snobbish when it comes to food. :P

It depends on how motivated you are in the kitchen, there’re “right” ingredients at the right time. If you are really busy and unmotivated, instant and ready-made stuff is real  life time saver. If you are kinda motivated, you can incoporate some ready-made ingredients with homemade stuff  (what I called half and half, lol). If you are super motivated, needless to say, you want to make everything from scratch. If you haven’t noticed, I mostly fall under the half and half category.  This post is the perfect example. :P

Sundried Tomato Pesto & San Remo Artisan Pasta

(Pesto recipe is from taste.com.au)

Makes about 1 cup  (personally I think 1 cup of pesto is a good portion for 4 cups of uncooked small pasta)

What you’ll need:-

  • 3/4 cup semi sundried tomatoes
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil  + extra to cover the surface of the pesto for storage
  • 1/3 cup finely grated parmesan cheese
  • 4 cups of San Remo Artisan Pasta – Cappeletti
  • Recently boiled hot water to cook the pasta
  • A handful of rocket (arugula) leaves
  • Salt
  • Freshly ground black pepper

(1) Process tomato, pine nuts and garlic, scraping down sides occasionally with a spoon, almost smooth. (2) If you are using a processor with a funnel, with the motor running, add oil in a slow, steady stream. Process to combine. If you are using a basic small processor like me,  first process until the content is as fine as it can be, then add olive oil in 2 batches and process until smooth. (3) Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to combine and set aside. (4) Cook the pasta according to the packet instructions. Drained.  Add pesto and toss through the pasta. Season with more salt if required. Scatter some rocket leaves and toss gently to mix. Complete the dish with a drizzle of olive oil just before serving.

Thanks to the generousity of San Remo people,  I was gifted two packets of their Artisan pasta range to sample. The word ‘artisan’ means craftmanship and high quality which aligns with the brand’s mission of bringing the finest Italian culture and tradition to Australian families. This range was introduced in conjunction to the recent Renaissance exhibition at the National Gallery of Australia, Canberra which San Remo was the Exhibition Partner. For more information in relation to the Artisan Pasta range, please visit here for more information.

PS: This is not a sponsored post. As mentioned above, the pasta was gifted to me for editorial consideration.

Meatless Recipes. permalink.



3 thoughts on “Sundried Tomato Pesto & San Remo Artisan Pasta

  1. Pesto is one of my favorite ways to use up extra fresh herbs. Your version with sun-dried tomatoes also looks delicious — and I love that you added a little rocket. I’ll have to try that the next time I make pasta!

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