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  Recipe Home » Salads » Sun-Dried Tomato Basil Pesto Pasta Salad
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  Sun-Dried Tomato Basil Pesto Pasta Salad
   Salads
   Cook's Country
   7/14/2008
Ingredients:
1 pound penne, fusilli or campanelle
salt
1/4 cup Ricotta cheese
3/4 cup sun-dried tomatoes packed in oil, rinsed & patted dry
1/2 cup pine nuts, toasted
1/4 cup grated parmesan cheese
1/4 cup EVOO
1 garlic clove, minced
1/4 cup chopped fresh basil
1/2 tsp pepper
Instructions:
1. Bring 4 quarts water to boil in large pot. Add pasta & 1 T salt to boiling water & cook until just al dente. Reserve 3/4 cup pasta water. Drain pasta in colander, rince with cold water until cool, drain once more, & transfer to large bowl.
2. Puree ricotta & 2 T hot pasta water in food processor unitl smooth. Add sun dried tomatoes, 1/4 cup pine nuts, parmesan, oil, garlic, basil, pepper & 1/2 tsp salt & puree until smooth. Stir pesto into pasta until well coated, adding reserved pasta water as needed to adjust consistency. Fold in remaining pine nuts. Season with salt. Serve.

This salad can be refrigerated for 3 days. Bring to room temperature before serving & thin salad with a few tsp of warm water if needed.

You will need 1 8-ounce jar of oil-packed sun-dried tomatoes for this recipe.

Toast the pine nuts in a dry skillet over med heat, stirring frequently, until golden, about 5 minutes.
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