Sun-Dried Tomato Pesto

x 1

Pasta
Vegetarian
Main Dish

Ingredients

  • 1 1/2 tsp kosher salt
  • 10 oz penne pasta
  • 1 tablespoon olive oil
  • 8 oz sun-dried tomatoes in oil
  • 1/2 cups walnuts
  • 1/4 cups grated parmesan cheese
  • 2 garlic cloves
  • grated lemon zest
  • 3 tablespoons lemon juice
  • 3/4 cups whole milk ricotta cheese
  • 3 tablespoons chopped fresh basil

Preparation

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and drizzle with the olive oil to prevent sticking.
  2. In a food processor, combine the sun-dried tomatoes and oil, walnuts, parmesan, garlic, lemon juice and 1 teaspoon salt. Pulse until combined, scraping down the sides of the food processor as necessary. If the pesto is too thick, pulse in a bit more olive oil.
  3. Mix together the ricotta, basil, lemon zest and remaining 1/2 teaspoon salt in a medium bowl (optional).
  4. Add the pesto to the pasta in the pot and toss until well coated. Serve the pasta topped with dollops of the ricotta mixture. Garnish with basil.