Peppercorn Press

A number of years ago we were playing in the kitchen with a flat of fresh basil that we had been given and tried several different types of pesto.  One of our favorites was a sundried tomato pesto that we have continued to make various version of.  We discovered that we loved this version as a pasta sauce, and have continued to make it on a regular basis.  We have used it with penne here, but it would work well with farfalle, rigatoni, or ziti.  Incredibly fast and easy; it can be made in the time it takes to boil the pasta.

Ingredients

8 ounces penne pasta

1 Jar (8 to 10 ounce size) sundried tomatoes in oil

2 cups fresh basil leaves

3 large cloves of garlic

2 tablespoons toasted pine nuts

6 ounces of fresh shredded Parmesan cheese

Salt & Pepper to taste

Preparation

Boil the pasta according to package directions.  While the pasta is cooking, combine the remaining ingredients together in the bowl of a food processor fitted with the chopping blade.  Process until it reaches a smooth consistency and all ingredients are approximately the same size.

When the pasta is cooked, drain the pasta, reserving one cup of the pasta water.

In the pot that the pasta was cooked in, combine the Tomato pesto and the cup of hot water and stir to create the sauce.  Return the drained pasta to the pot and stir to coat.  Add salt and pepper to taste.

Serve immediately topped with Parmesan cheese, fresh basil leaves and a few pine nuts.