Did you know that this month (October) is National Pasta Month? I’m happy that it has its own month since there is a lot to celebrate.

Pasta is one of the most versatile items to cook with and there are infinite options. Did you know there are at least 350 different varieties of pasta?

Pasta is great since it’s filling, but it also has a lot of nutrients to keep your body energized. Heading into winter, pasta is a dish that I have at least twice a week. It’s perfect for leftovers lunches, and pasta recipes are endless…it’s impossible to get tired of eating it.


This recipe was created using items that were already in my fridge. Sun-Dried Tomatoes in oil are a secret weapon that I love to use in sauces, marinades and pasta dishes. It just adds an extra layer of flavour and a jar of it will last a while in the fridge. I decided to use it to create a sun-dried tomato pesto variety of sauce. Simple & delicious!

INGREDIENTS:

  • 375 g of pasta. I used Penne Rigate

  • 1/2 cup of sun-dried tomatoes, chopped

  • 2 garlic cloves, minced

  • 1 tbsp of pine nuts

  • 1 tbsp of lemon juice

  • 2 tbsp of grated parmesan cheese

  • 1/3 cup of fresh ricotta

  • extra parmesan cheese for garnish

DIRECTIONS:

  1. Cook pasta according to package directions for al dente. Reserve one cup of pasta water and set it aside.

  2. In a food processor, blend sun-dried tomatoes, pine nuts, garlic, lemon juice and grated parmesan until smooth.

  3. Add ricotta into the food processor and blend again.

  4. Add the tomato mixture to the pasta and toss to combine.

Serve with more fresh parmesan shavings.

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