Rigatoni with Sun-Dried Tomato Pesto

I’m always ripping pages out of magazines when I spot a recipe I’d like to try. Sometimes I get to cookin’ right away, other times I throw the page in my ‘recipes to try’ pile and it disappears for months (or still has yet to be made…). This recipe was somewhere in between, as I saw it in Self magazine last month and made it for dinner last night.

I changed a few of the ingredients based on what I had in my kitchen and reduced the portion size (original recipe can be found here). This dish is a great meal for sun-dried tomato lovers and packs strong flavor. It’s a good thing I didn’t have a hot date last night, because eating this results in some definite garlic breath!

Rigatoni with Cheesy Sun-Dried Tomato Pesto

What you need:

• 3 oz rigatoni (or any other short shaped pasta)
• 2 TBSP sliced almonds
• 1/2 cup loosely packed fresh parsley
• 1 oz sun-dried tomato halves
• 1 clove garlic, roughly chopped
• 1 wedge Laughing Cow mozzarella, sun-dried tomato & basil cheese
• 1/2 TBSP olive oil
• Salt & pepper to taste

Cook pasta according to directions.

Meanwhile, toast almonds until lightly browned (keep an eye on them, as they burn quickly!).

In a food processor, pulse parsley, sun-dried tomatoes, garlic, and oil until slightly chunky. Pour into a bowl, and add almonds in. Combine well.

Once pasta is done cooking, drain and return to the pot. Add in the pesto mix, salt and pepper. In chunks, add the cheese into the mix. Toss to combine.

Stats: 550 calories, 19 g fat, 21 g protein, 82 g carbs

Well, I have a work trip to Las Vegas in the morning, so I’m off to pack, get organized, and relax for the night. Enjoy the rest of your weekend!