Gobbeletti with Sun-Dried Tomato Pesto

Ingredients

• 250g (8.8 oz) Gobbeletti pasta 250g (8.8 oz) Gobbeletti pasta
• 100g (3.5 oz) sun-dried tomatoes (packed in oil) 100g (3.5 oz) sun-dried tomatoes (packed in oil)
• 2 cloves of garlic 2 cloves of garlic
• 30g (1 oz) pine nuts 30g (1 oz) pine nuts
• 50g (1.8 oz) grated Parmesan cheese 50g (1.8 oz) grated Parmesan cheese
• 60ml (1/4 cup) extra virgin olive oil 60ml (1/4 cup) extra virgin olive oil
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the Gobbeletti pasta according to the package instructions until al dente. Drain and set aside.
2. 2.
   In a food processor, combine the sun-dried tomatoes, garlic, pine nuts, and Parmesan cheese. Pulse until well combined.
3. 3.
   While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
4. 4.
   In a large mixing bowl, toss the cooked Gobbeletti pasta with the sun-dried tomato pesto until evenly coated.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Garnish with fresh basil leaves.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes that are not packed in oil, soak them in warm water for 10 minutes before using to soften them.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat for a few minutes until they turn golden brown. This will enhance their flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice to the pesto.
• If you prefer a creamier texture, you can add a splash of heavy cream to the pesto sauce.
• Feel free to customize the pesto by adding other ingredients such as fresh basil, roasted red peppers, or a pinch of chili flakes.
• To make the dish more substantial, you can add grilled chicken or shrimp to the pasta.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Gobbeletti with Sun-Dried Tomato Pesto as a main course accompanied by a fresh green salad and crusty bread. It also pairs well with a glass of Italian red wine.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmesan cheese and a drizzle of olive oil over the plated pasta. Garnish with a sprig of fresh basil for an added touch of elegance.