This is a very good side dish for a picnic, or even as a main for a quick dinner. The wonderful flavor is very refreshing and light. I think the macadamia nuts are a particularly nice touch.
It’s simple to make, however it is critical is that you rinse the pasta well and make sure it is cooked only to al dente, otherwise it will stick together and turn to mush.
Ingredients
1 lb Bow Tie Pasta
1 10 oz jar of sun dried Tomatoes in olive oil
2 cups of fresh Basil, loosely packed and stems removed
1 cup baby Arugula, loosely packed
6 oz of Macadamia Nuts
1 cup of Extra Virgin Olive Oil
Juice of one Lemon
Zest of one Lemon
2 cloves of fresh Garlic, crushed
Sea Salt and freshly ground Black Pepper
1 cup grated Parmesan, or non dairy substitute
Start the water for the pasta and then prepare your tomato pesto. Put sun dried tomatoes and macadamia nuts in a food processor and pulse until well incorporated Add in your basil, garlic and arugula and pulse again. Then add your lemon zest and lemon juice and pulse just until mixed. At this point, it will be quite thick, add ½ of your olive oil and pulse and then add the rest as needed.
Cook your pasta until just al dente, then drain and rinse thoroughly. Pour the pasta into a large bowl. Use the biggest bowl you have, as it makes the mixing much easier.
Add your pesto to the pasta a bit at a time and mix gently with a spatula until completely incorporated. Then mix in the Parmesan a bit at a time. When finished, you may serve immediately, or chill slightly. I don’t feel it benefits from too long in the refrigerator.
The Louisville Chef 