After a busy day out in the cold, a nice filling pasta dish was just what we needed. I rustled up some pesto with an unusual flavour to stir through the pasta.
Rosemary and sun-dried tomato pesto (serves 2)
50g pine nuts
3 heaped tablespoons of sun-dried tomato paste (I used Gia’s which comes in a tube)
½ – 1 level tablespoon of fresh rosemary, finely chopped (depending on how much you like the taste of rosemary. Go for ½ if you want a more subtle flavour)
1 – 2 tablespoons olive oil
Cooked pasta of your choice to serve
1. Lightly toast the pine nuts in a dry pan over a low heat u to starting to go golden. Set to one side.
2. Place the sun-dried tomato paste and rosemary in a small food processor. Add most of the toasted pine nuts, reserving enough to sprinkle on the pasta.
3. Blitz quickly then add the olive oil, a little bit at a time, blitzing between additions, until you get the consistency you desire.
4. Stir the mixture through freshly cooked pasta and top with the reserved pine nuts.
If you don’t have the time or the inclination to make your own pesto, I can heartily recommend Sacla’s Aubergine pesto, which is suitable for vegans.