Sun-Dried Tomato Pesto with Pasta Variations

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

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

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

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

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

Mix well and add chopped basil and halved cherry tomatoes.

Serve.

Cut the chicken and vegetables into cubes.

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

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

Serve.