Pasta with pesto rosso
Nutrition per serving
Pasta with homemade red pesto: sun-dried tomatoes, almonds, garlic and Parmesan, blended together. Intense and fragrant, this Sicilian pesto turns simple pasta into a tasty dish in 15 minutes.
Preparation: 10 min | Cooking: 12 min | Servings: 4 | Difficulty: Very easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 328 kcal · 11 g protein · 26 g carbohydrate · 20 g fat
Ingredients
- 300 g of pasta
- 100 g of sun-dried tomatoes
- 40 g of almonds
- 40 g of Parmesan
- 1 clove of garlic
- 3 tbsp of olive oil
Method
- Blend the sun-dried tomatoes, almonds, Parmesan, garlic and oil.
- Cook the pasta al dente, keeping a little of the cooking water.
- Toss the pasta with the pesto rosso and a little cooking water.
- Serve with basil.
Nutritional benefits
Sun-dried tomatoes concentrate lycopene and flavour, the almonds provide good fats and plant protein, and the Parmesan adds calcium. This homemade pesto avoids the additives found in shop-bought versions. A tasty, balanced dish, especially with wholewheat pasta.
Variations and substitutions
- Use wholewheat pasta.
- Vegan: use nutritional yeast instead of Parmesan.
- Use walnuts or pine nuts.
- Serve with grilled vegetables.
Storage and preparing ahead
The pesto keeps for 1 week in the fridge under a layer of oil. The pasta can be eaten cold as a salad.
💡 Good to know
Keep a little cooking water to loosen the pesto: it coats the pasta better without clumping.
Read also
Discover more vegetarian recipes · healthy & balanced recipes.
The foods in this recipe: pasta · tomatoes · almonds · Parmesan · garlic.
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