Friday, February 20, 2009
Fusilli in Sundried Tomato Pesto
If you are using sun-dried tomatoes that are not packed in oil, you will need to re-hydrate them. Either soak them in boiling water for about 30 mins, or cover them with olive oil and refrigerate overnight.
Before making the pesto, drain the sun - dried tomatoes by placing them on a kitchen towel. Chop them up. Reserve the oil (or the water), I used this oil in place of the olive oil.
Sending this to Presto Pasta Nights hosted by Theresa and Its a vegan world:Italian hosted by Vaishali.
Oops, I think age is catching up with me...this is also for Lets Go Nuts: walnuts and pecans hosted by me.
It is not just about the ingredients or the recipe, good food happens when it is served with love!!