Pasta with sun-dried tomato pesto

Pasta with sun-dried tomato pesto is a delicious first course. With a striped pasta that retains the sun-dried tomato pesto, you will get a delicious and tasty first course. Obviously the shape of the pasta is your choice, but I assure you that a ribbed pasta of excellent quality can make the difference. Let's see what we need to prepare Fusilli with sun-dried tomato pesto. Ingredients 400 g Pasta 250 g Sun-dried tomatoes in oil 1 tablespoon Pine nuts 1 tbsp Almonds (peeled) 2 basil leaves Dried oregano Extra virgin olive oil Salt Preparation Start the preparation of pasta with sun-dried tomato pesto, putting the water to boil for the pasta you have chosen. In the meantime, prepare the sun-dried tomato pesto. In this case I preferred to use dried tomatoes already in oil, but if you prefer you can also use simply dried cherry tomatoes. The result does not change. Place the drained dried tomatoes in a blender, also add the almonds (the latter are optional if you want you can use only pine nuts) and pine nuts. Blend everything until you get a thick mixture. Also add the well-washed and dried basil, oregano and extra virgin olive oil. Blend everything again until you get a creamy mixture. If you see that the pesto remains too thick, add a drizzle of extra virgin olive oil. Cook the pasta in salted water, when it is "al dente" drain it and season it with the sun-dried tomato pesto. Mix well and serve hot. If you like, you can sprinkle with a generous amount of grated Parmesan cheese, or add a few pieces of dried tomato in small pieces. In summer it can be an alternative to the usual rice salad, as if left to cool it is an excellent cold pasta dish, perhaps with the addition of cherry mozzarella. Or if you prefer to eat it hot but increase the taste, you can add cow's milk or mixed ricotta and a few cubes of speck when seasoning the pasta.