Tomato Pasta with Sun-dried Tomato Pesto

Tomato Pasta with Sun-dried Tomato Pesto 2 Servings

Pasta:

6 oz of Tagolini Pomodoro

3 quarts of boiling water

1 tbsp sale fino

Pesto:

4 oz of sun-dried tomatoes

2 oz of roasted red peppers

1 bunch of basil leaves

1 tbsp fresh lemon juice (about ½ a lemon)

4 oz Chianti Classico Extra Virgin Olive Oil

1 oz of sun-dried tomato oil

Reserved pasta water as needed to thin and emulsify the pesto

Garnishes

Lemon zest

Red pepper flakes

Grated Parmesan

Method

1. Boil the tomato pasta in salted water

2. Reserve 1 cup of pasta water

3. In a food processor, blend sun-dried tomatoes, roasted peppers, and lemon juice together. Add reserved pasta water as needed, start with a couple tablespoons. The pasta water is needed if the pesto is thick and isn’t blending well

4. Once the sun-dried tomatoes, roasted peppers, and lemon juice are fully combined add in basil leaves and quickly pulse. If the basil is over pulsed they will become brown

5. With the food processor running, slowly drizzle in olive oil until the pesto is smooth

6. Adjust seasoning with salt, pepper, and lemon juice

7. Toss pasta in the pesto and plate

8. Garnish with red pepper flakes, lemon zest, and freshly grated Parmesan