Pasta With Pesto And Sundried Tomatoes Sundried Pesto Tomato Pastasweetandsavourypursuits

Are your taste buds in search of something new and tasty? Look no further! Below are two divine dishes that will leave your taste buds bewitched. Take your pick of our Sundried Tomato Pesto Pasta with Spring Vegetables or Tomato, Basil and Burrata Spaghetti - both delicious!

Sundried Tomato Pesto Pasta with Spring Vegetables

This dish is a great way to make the most of your fresh seasonal vegetables. It's an incredibly simple one-pot meal that marries the flavors of sundried tomatoes, pesto and Parmesan for a truly divine taste.

Ingredients:

2 cups dry penne, or any other small pasta shape
2 tbsp olive oil
1 spring onion, finely chopped
1/4 cup sundried tomatoes, chopped
2 garlic cloves, minced
1/4 - 1/2 cup frozen peas
1/4 cup fresh basil leaves, chopped
2 tablespoons pesto
1/4 cup Parmesan cheese, freshly grated
Salt and pepper, to taste

Instructions:

Bring a large pot of salted water to boil. Add the penne and cook until al dente.
Meanwhile, heat the oil over medium heat in a large skillet. Add the spring onions and cook for 1 minute.
Add the sundried tomatoes and garlic and cook for 1 more minute. Add the frozen peas and cook for 1-2 minutes until the vegetables are tender.
Add the cooked penne and the chopped basil to the skillet and toss to combine. Add the pesto and toss until the penne is evenly coated.
Top with the Parmesan cheese and season with salt and pepper. Serve immediately.

Tomato, Basil and Burrata Spaghetti

This dish is an Italian essential that has long been amongst the most adored pasta dishes. Burrata cheese adds a smooth creaminess that will have you coming back for more.

Ingredients:

2 tablespoons olive oil
4 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
3 large vine tomatoes, diced
1/4 cup dry white wine
1 teaspoon salt
2 tablespoons freshly chopped basil
1/4 teaspoon black pepper
1/2 pound spaghetti
1/4 cup reserved cooking liquid
1/2 burrata cheese

Instructions:

In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, and stir for 1 minute.
Add the diced tomatoes and cook for 3 minutes. Add the white wine, salt, basil and black pepper and continue to cook for 2 more minutes.
In a large pot of salted boiling water, cook the spaghetti according to the package instructions, reserving 1/4 cup of the cooking liquid.
Add the spaghetti to the skillet with the tomato sauce and toss to combine. Add the reserved cooking liquid as desired for extra moisture.
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