shells with pesto, peas and sun dried tomatoes

Ingredients:

  • 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

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