- 1 lb. whole wheat medium pasta shells
- 1 cup marinated sun dried tomatoes, chopped
- 2/3 cup frozen peas, thawed in warm water
- 1 and 1/2 cup pesto sauce
- Salt and pepper to taste
- Parmesan for sprinkling
Nutless Basil Pesto (Makes more than you need for the pasta)
- 2 large bunches of basil
- 1 cup olive oil (add more if needed)
- 1/2 cup parmesan cheese
- 1 lg. clove raw garlic, roughly chopped
- Salt and pepper
When boiling water for the shells, make sure to generously salt the water. Cook pasta until al-dente. Drain and transfer shells to a large mixing bowl.
Remove basil leaves and put them in a colander. Rinse and make sure to get any sand off of the leaves. Squeeze out basil in a paper towel, and add to a food processor or blender. Add oil and garlic to the basil, and blend. The mixture should look a little soupy. Add the parmesan, salt, and pepper, and blend again. Your pesto should thicken up with the cheese. Store in the fridge for a week.
While the pasta is still hot, add pesto, sun dried tomatoes, peas, salt, pepper, and parmesan. Serve with some fresh basil and an extra sprinkle of parmesan. Serves 6.
Source: Food Gawker