A super creamy and delicious pasta, the pasta with sun-dried tomato pesto with olives and walnuts is prepared in a few minutes, with a sauce that requires just the time to boil the pasta and needs no cooking. A first course to serve hot or cold, perfectly scented with oregano with a crunchy note from the walnuts that makes it irresistible. Like pasta with zucchini and walnut pesto, it’s a first course that everyone loves and is very simple. Let’s get to work and prepare the pasta with sun-dried tomato pesto with olives and walnuts together.
OTHER QUICK FIRST COURSE RECIPES
Ingredients for Preparing the Pasta with Sun-Dried Tomato Pesto with Olives and Walnuts
- 11 oz pasta
- 3 oz sun-dried tomatoes in oil
- 3 oz Taggiasca olives
- 5 oz cream cheese (I used almond-flavored)
- 1.5 oz walnut kernels
- to taste fresh oregano
Tools
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- Immersion Blender
- Pan
Steps for Preparing the Pasta with Sun-Dried Tomato Pesto with Olives and Walnuts
Boil the pasta in plenty of salted water. Meanwhile, in a tall container put 2 oz sun-dried tomatoes, 2 oz olives, the cream cheese (I used almond-flavored Philadelphia), and a little pasta cooking water. Blend until you get a creamy mixture.
On a cutting board, place the remaining sun-dried tomatoes, olives, and walnut kernels. Quickly chop with a knife.
Drain the pasta well al dente, reserving some pasta cooking water. Place the pasta in a pot, pour in the cream and chopped mixture, and let it flavor for a couple of minutes, helping with the cooking water if needed. Scent with oregano and serve.
Storage
The sun-dried tomato cream can be stored in the fridge for a couple of days
