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Categories:
salt penne pasta basil olive oil Parmesan cheese nuts garlic salt black pepper tomato artichokes black olives heavy cream
Viewed: 15 - Published at: a year agoIngredients
- 1 teaspoon salt
- 16 ounces penne pasta
- 1 cup basil (fresh, packed)
- 13 cup olive oil
- 14 cup parmesan cheese (grated, with more for garnish)
- 1 tablespoon pine nuts
- 1 garlic clove
- 1 12 teaspoons salt
- 1 teaspoon black pepper (ground)
- 34 cup sun-dried tomato (soaked in 1/4 inch water)
- 1 (12 ounce) jar artichokes (marinated, drained, cut into 1 inch pieces)
- 34 cup black olives (sliced)
- 1 cup heavy cream
Method
- In a large saucepan , bring salted water to a boil and add pasta.
- cook till pasta is done, about 10-15 minutes.
- Drain but do not rinse.
- While pasta is cooking, make the pesto sauce.
- In a blender, combine basil, olive oil, parmesan, pine nuts, garlic, salt and pepper.
- Puree till smooth.
- Set aside.
- Drain the water off the dried tomatoes.
- In a large saucepan over medium heat, saute artichokes, tomatoes and lack olives in the oil remaining on the artichokes until warm.
- Add pasta, cream and pesto sauce and stir until sauce thickens slightly, about 5 minutes.
- Season to taste with salt and pepper and garnish with additional parmesan, if desired.
