Sun-Dried Tomato Pesto with Pasta Variations

Name: Sun-Dried Tomato Pesto with Pasta Variations
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 200 g sun-dried tomatoes, hydrated; 0.5 clove roasted garlic, mashed; 1 tsp crushed chili flakes; 1 tbsp balsamic vinegar; 0.5 orange zest; 50 g unsalted toasted peanuts; 50 mL extra virgin olive oil; water, as needed; salt and pepper, to taste; olive oil, as needed; 600 g cooked pasta; 1 handful basil; 200 g cherry tomatoes; 2 chicken breasts; 2 small onions; 2 red bell peppers; 1 small eggplant; 2 zucchini; olive oil, as needed; 1 tbsp soybean sprouts

Pesto is a classic of Italian cuisine, traditionally made with basil, olive oil, and garlic. This recipe offers a twist with sun-dried tomato pesto, perfect for pairing with pasta dishes. Sun-dried tomatoes are a great way to enjoy tomatoes year-round, and this recipe showcases their versatility in two delicious pasta options.

sun-dried tomatoes, hydrated

roasted garlic, mashed

crushed chili flakes

unsalted toasted peanuts

extra virgin olive oil

salt and pepper, to taste

olive oil, as needed

Calories

377.6kcal (18.88%)

Protein

12.0g (24.06%)

Carbs

44.1g (16.03%)

Step 1

Place the sun-dried tomatoes in a bowl and hydrate them with a bit of water.

Step 2

Transfer the hydrated tomatoes to a blender and add the mashed roasted garlic, crushed chili flakes, balsamic vinegar, and orange zest.

Step 3

Blend all the ingredients until you achieve a smooth, liquid paste. Add a few tablespoons of cold water if needed.

Step 4

Add the coarsely chopped toasted peanuts and olive oil. Emulsify and season with salt and pepper.

Step 1

Heat olive oil in a skillet, then add a few tablespoons of sun-dried tomato pesto and the cooked pasta.

Step 2

Mix well and add chopped basil and halved cherry tomatoes.

Step 1

Cut the chicken and vegetables into cubes.

Step 2

In a skillet, sauté the chicken and vegetables with olive oil until the chicken is fully cooked and the vegetables are crispy.

Step 3

Add the cooked pasta, sun-dried tomato pesto, and soybean sprouts.

Calories

377.6kcal (18.88%)

Protein

12.0g (24.06%)

Carbs

44.1g (16.03%)

Hydrate the sun-dried tomatoes properly to ensure a smooth pesto texture.

Use fresh basil for a more aromatic flavor in the pasta dishes.

Toast the peanuts lightly to enhance their nutty flavor.

Adjust the chili flakes to your preferred level of spiciness.

For a vegetarian option, skip the chicken in Option 2 and add more vegetables.

Can I use store-bought sun-dried tomatoes?

Yes, store-bought sun-dried tomatoes work well. Just ensure they are properly hydrated before use.

Can I substitute peanuts with another nut?

Yes, you can use almonds, cashews, or pine nuts as substitutes for peanuts.

How long can I store the pesto?

The pesto can be stored in an airtight container in the refrigerator for up to one week.

Can I make this recipe vegan?

Yes, skip the chicken in Option 2 and ensure all ingredients, like balsamic vinegar, are vegan-friendly.

What type of pasta works best with this pesto?

Short pasta like penne or fusilli works well, but spaghetti or linguine can also be used.

sun-dried tomatoes, hydrated

roasted garlic, mashed

crushed chili flakes

unsalted toasted peanuts

extra virgin olive oil

salt and pepper, to taste

olive oil, as needed

Calories

377.6kcal (18.88%)

Protein

12.0g (24.06%)

Carbs

44.1g (16.03%)

Step 1

Place the sun-dried tomatoes in a bowl and hydrate them with a bit of water.

Step 2

Transfer the hydrated tomatoes to a blender and add the mashed roasted garlic, crushed chili flakes, balsamic vinegar, and orange zest.

Step 3

Blend all the ingredients until you achieve a smooth, liquid paste. Add a few tablespoons of cold water if needed.

Step 4

Add the coarsely chopped toasted peanuts and olive oil. Emulsify and season with salt and pepper.

Step 1

Heat olive oil in a skillet, then add a few tablespoons of sun-dried tomato pesto and the cooked pasta.

Step 2

Mix well and add chopped basil and halved cherry tomatoes.

Step 1

Cut the chicken and vegetables into cubes.

Step 2

In a skillet, sauté the chicken and vegetables with olive oil until the chicken is fully cooked and the vegetables are crispy.

Step 3

Add the cooked pasta, sun-dried tomato pesto, and soybean sprouts.

Calories

377.6kcal (18.88%)

Protein

12.0g (24.06%)

Carbs

44.1g (16.03%)

Hydrate the sun-dried tomatoes properly to ensure a smooth pesto texture.

Use fresh basil for a more aromatic flavor in the pasta dishes.

Toast the peanuts lightly to enhance their nutty flavor.

Adjust the chili flakes to your preferred level of spiciness.

For a vegetarian option, skip the chicken in Option 2 and add more vegetables.

Can I use store-bought sun-dried tomatoes?

Yes, store-bought sun-dried tomatoes work well. Just ensure they are properly hydrated before use.

Can I substitute peanuts with another nut?

Yes, you can use almonds, cashews, or pine nuts as substitutes for peanuts.

How long can I store the pesto?

The pesto can be stored in an airtight container in the refrigerator for up to one week.

Can I make this recipe vegan?

Yes, skip the chicken in Option 2 and ensure all ingredients, like balsamic vinegar, are vegan-friendly.

What type of pasta works best with this pesto?

Short pasta like penne or fusilli works well, but spaghetti or linguine can also be used.

Sun-Dried Tomato Pesto with Pasta Variations

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Ingredients