Rotini With Sundried Tomatoes
|Dried rotini||8 Ounce|
|Sundried tomatoes||3 Cup (48 tbs), drained (packed in olive oil)|
|Basil leaves||6 Large|
|Toasted almonds||1 Cup (16 tbs)|
|Parmesan cheese||1 Cup (16 tbs), grated (1/4 cup for sauce and some extra for topping)|
|Garlic||1 Clove (5 gm)|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Salt||1 Tablespoon (For cooking pasta)|
1.Boil the rotini in salted boiling water until cooked AL Dante.
2.While the pasta cooks, in a blender combine pesto leaves, sun dried tomatoes, cheese, almonds, garlic and capers with a pinch of salt.
3. Drizzle in olive oil through the food chute as you blend.
4.Blend till you get a nice soft paste.
5.Transfer the sauce to a bowl. You may not need all the sauce.
6.Mix the boiled and drained rotini with the sauce and add a ladle of pasta cooking water to it.
7.Mix well so that pasta is coated with the sauce and the flavors are well blended.
8.Sprinkle with some Parmesan cheese and serve warm.
Calories 877 Calories from Fat 335
% Daily Value*
Total Fat 37 g57.3%
Saturated Fat 6.1 g30.3%
Trans Fat 0 g
Cholesterol 17 mg5.7%
Sodium 4415.6 mg184%
Total Carbohydrates 116 g38.6%
Dietary Fiber 19.2 g76.9%
Sugars 28 g
Protein 38 g76.5%
Vitamin A 13.9% Vitamin C 35%
Calcium 43.1% Iron 43.9%
*Based on a 2000 Calorie diet