Creamy Sun-Dried Tomato Pesto with Whole Wheat Spaghetti

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The sun-dried tomato is a beloved Southern Italian staple, brimming with a sweet and bold tomato flavor, which we capture in this creamy pesto. To stand up to this pleasantly robust sauce, we chose hearty whole-wheat spaghetti to serve. Try it with our Sun-Dried Tomato Turkey Meatballs for a complete meal idea.

Ingredients:

• 1 (1-pound) package DeLallo Whole Wheat Spaghetti
• 1 (6.5-ounce) jar DeLallo Sun-Dried Tomatoes
• 1/4 cup DeLallo Pignoli Nuts
• 1 clove garlic, chopped
• 1/3 cup DeLallo Grated Romano
• 2 tablespoons chopped fresh basil
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 teaspoon DeLallo Natural Fine Sea Salt
• 5 ounces soft goat cheese
• 1/2 cup heavy cream

Directions:

Bring a large pot of salted water to a boil for pasta. Cook according to package directions.

Pulse tomatoes, pine nuts, garlic and Romano in a food processor until just roughly chopped. Add basil leaves, olive oil and salt, then pulse to smooth pesto consistency.

In a large saucepan, combine tomato pesto mixture, goat cheese and cream. Stir over low heat until incorporated. Toss hot pasta with sauce and cook together for another 2 minutes to coat.

We suggest serving with our Sun-Dried Tomato Turkey Meatballs.

Serves 4 to 6 Printer-friendly version