Vermicelli with Red Pesto
- 1 lb vermicelli (thin spaghetti)
- 5 oz sun dried tomatoes , in oil
- 1 ½ oz pine nuts
- 1 clove of garlic
- 1 oz extra virgin olive oil
- 1 ½ oz grated Parmigiano Reggiano cheese
- salt and pepper
Drain the tomatoes of their oil and put them in an aluminum pan with peeled garlic and the pine nuts.
Cook over medium heat, stirring often with a wooden spoon. When the pine nuts begin to change color, remove from the heat.
Transfer everything into a blender and add the grated cheese. Blend until a smooth cream forms.
Add a generous grinding of pepper and slowly incorporate the oil: the sauce should end up fluid and compact. Meanwhile cook the pasta in a large pot of boiling salted water.
Drain when“al dente”and toss with the pesto that you have put back into the pan. Serve immediately.
Other suggested recipes