Confession: I have made this pasta min (no max) 230958209580237523058 times. It is unclear why I haven’t shared it. Maybe it’s because:
-it is outrageously simple (we’re talking five ingredients that you essentially combine)
-I am selfish
-I end up eating it all before I can snap a photo
However, one of my New Year’s resolutions is to help people eat more carbs and sundried tomato pesto is integral to this commitment. So I release to you this shockingly flavorful and easy to make recipe….
Inspired by Giada
12 ounces pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
1 cup (packed) fresh basil leaves
0.5 cup freshly grated parmesan (more for garnish if you are dedicated to cheese)
Blend sun-dried tomatoes (with olive oil in jar), garlic, salt/pep and basil in a food processor. Stir in parmesan. Cook pasta to al dente (in boiling salted water) and toss with prepared pesto. Garnish with extra parmesan/basil/a fork.