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Pesto Pasta With Sundried Tomatoes And Roasted Garlic

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Makes: 1 servings adjust



  • 1 Garlic, bulb
  • 1 cup Olive Oil

Step 1

Cut the top off the head of garlic and place it in an ovenproof dish. Salt and brush with olive oil. Bake at 350 for 45 minutes. Set aside.


  • 2 tablespoons Pine Nuts

Step 2

In a nonstick skillet, dry roast pine nuts over medium heat until lightly coloured. Set aside. Let the head of garlic cool and then extract the creamy flesh by squeezing the cloves between your fingers.


  • 200 grams Sun-Dried Tomatoes
  • 12 cup Fresh Parsley
  • 3 tablespoons Fresh Chives
  • 13 cup Grated Parmesan Cheese

Step 3

Put all ingredients except pasta in a food processor and pulse until even consistency, adding olive oil as needed. Transfer pesto to a round-bottomed mixing bowl and season.


  • 1 pound Fusilli (Corkscrew) Pasta

Step 4

Cook pasta in salted boiling water, drain well, and place on top of pesto. Mix well. Add Parmesan and loosen with a few drops of oil as needed. Serve immediately.
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