Serves 4
Ingredients:
120grams of sundried tomatoes (the ones that aren't in oil) - put in a bowl and cover with water for 30mins. Then drain.
1/2 bunch of basil
50grams of nuts (I used almonds)
1 garlic clove
1/2 cup of grated parmesan
150gr ricotta
Olive oil - only if required
Grated Parmesan cheese, for topping
Method:
Put all of the ingredients in a processor and process until all of the nuts are very fine.
If the mixture is a bit stiff and not processing well, add little bits of oil to loosen it up.
Cook your pasta, keep aside some of the water.
In a fry pan, add the pesto, heat up and add the water to pesto until it becomes creamy.
Toss your pasta in, coat and serve immediately with a bit more grated Parmesan cheese.
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