Description: Delicious pasta worthy of a Valar's table!
Submitted by: Wulf_Sternhammer on 2004-02-17 03:38:28
Serves: 6 to 8
Prep Time: 30 - 45 minutes
Difficulty: Intermediate
Ingredients
For basil pesto:1 bunch fresh basil leaves
1 bulb garlic
150g - 200g macadamia nuts or
pinenuts
200ml -250ml extra virgin olive oil
Remaining ingredients:
200g sundried tomatoes
200g feta cheese (1cm cubes)
1/2 cup spring onions, sliced
500g penne or similar tube pasta, uncooked
Fresh ground black pepper to taste
Instructions
Method for basil pesto:Place all pesto ingredients into a food processor and puree until a fairly smooth consistency is obtained.
Method for remainder of dish:
Place pasta in a large pot of boiling water (at least 6 litres) seasoned with a tsp. of salt. Whilst this is cooking, slice the sundried tomatoes into 1/2 cm strips, and slice the spring onions on the diagonal in 3 mm strips. If you have a block of feta, cube it into 1 cm cubes.
When the pasta is cooked (there should be a small amaount of firmness left when bitten - al dente), drain, then place into a large bowl.
Spoon in a generous amount of the pesto, about a tbsp. or so, and toss, adding a bit more extra virgin olive oil if it sticks in clumps. Put in the remaining ingredients, seasoning with fresh ground black pepper, and toss gently again.
Serve with garlic and herb bread and a fresh garden salad.