Sun-dried tomato pesto is one of those simple recipes that delivers big flavor with very little effort. Rich, savory, and incredibly versatile, it comes together quickly enough for an easy weeknight dinner or a last-minute gathering. We especially love it tossed with Radiators, whose deep ridges and ruffled shape capture plenty of pesto in every bite. Beyond pasta, serve it as a flavorful dip or spread with fresh vegetables, crackers, or sliced baguette, or add it to a charcuterie board for an easy pop of Mediterranean-inspired flavor.
Radiators with Sun-Dried Tomato Pesto
Radiators with Sun-Dried Tomato Pesto
4-6
Italian
Entree
Sun-dried tomato pesto is one of those simple recipes that delivers big flavor with very little effort. Rich, savory, and incredibly versatile, it comes together quickly enough for an easy weeknight dinner or a last-minute gathering. We especially...
Ingredients
- 8.5-ounce jar sun-dried tomatoes in oil
- 2 anchovy fillets
- 2 tablespoons capers
- 1/2 cup Marcona almonds
- 1 clove of garlic, roughly chopped
- 1 cup Grana Padano cheese, grated, plus more to serve
- Kosher salt, to taste
- 1 tablespoon minced Italian parsley, plus more to serve
- 1/2 cup Mascarpone cheese
- 16 ounces Sfoglini Semolina Radiators
Directions
- Combine the tomatoes with their oil, anchovies, capers, almonds, and garlic in a food processor and blend until all the ingredients are very finely chopped but not smooth. The sauce benefits from tiny chunks of tomato and almond.
- Remove from the food processor and transfer to a mixing bowl. Use a spatula or wooden spoon to stir in the Grana Padano and parsley. Taste the pesto and season with salt according to your liking. Refrigerate in a covered container until ready to use.
- Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and then toss the hot pasta with the pesto and mascarpone cheese.
- Serve with more grated Grana Padano cheese and parsley.
- Alternate serving method: if serving this pesto as part of a charcuterie board or an appetizer spread, remove from refrigerator, spoon into a bowl, and top with more grated Grana Padano cheese and parsley.