Pesto Rosso Pasta Sauce

Shanthi Appelo, MS, RD

| 1 min read

This pasta sauce is a twist on the classic pesto, adding sundried tomatoes for a flavor punch. Olive oil provides a healthy source of fat compared to many pasta sauces, while the sundried tomatoes, basil and nuts add a generous amount of fiber to the dish to support a healthy gut.

Total Time:

30 minutes

Prep Time:

15 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 8 oz. jar sun dried tomatoes in oil

  • 1 cup basil leaves

  • 1⁄2 cup grated Parmesan cheese

  • 1⁄4 cup pine nuts

  • 3 cloves garlic, minced

  • 1 Tbsp. lemon juice

  • 1⁄4 cup olive oil

  • 2 cups fettucine pasta, cooked

  • 1 cup reserved pasta water

  • salt and pepper to taste

Instructions
  • Step 1

    Combine sundried tomatoes packed in oil, basil leaves, parmesan, pine nuts, garlic and lemon juice in a food processor. Slowly drizzle in the olive oil. Season with salt and pepper to taste.

  • Step 2

    Boil pasta and reserve 1 cup of water.

  • Step 3

    In a medium or large skillet, add the pesto and add 2 tablespoons of pasta water at a time until sauce has reached desired consistency. Likely, you will need around ½ cup of pasta water.

  • Step 4

    Swirl the pasta in the sauce and serve. Enjoy!

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