Pasta with Fennel Pesto

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Pasta with Fennel Pesto

 

Pesto:

1 cup sun-dried tomatoes

1 cup boiling water

1/2 small bulb fennel, thinly sliced

1 clove garlic

1/4 cup pine nuts, lightly toasted

1/4 cup fresh basil leaves

2 tbsps. freshly grated Parmesan cheese

2 tbsps. extra-virgin olive oil

2 tsps. lemon juice

salt and freshly ground pepper to taste

 

6 ozs. angel hair or pasta of your choice, cooked according to package

directions

additional lightly toasted pine nuts for garnish

chopped fresh basil for garnish

 

Combine the tomatoes and boiling water in a small bowl and allow to

steep for 10 minutes. Drain the tomatoes, reserving the liquid.

Combine the tomatoes and the remaining pesto ingredients in an

electric blender or food processor. Process until a smooth paste is

formed, adding as much of the reserved water as necessary. Toss with

the hot pasta and serve garnished with pine nuts and basil. Serves 2.