serves 2
Ingredients
-
250g wholegrain radiatori (or fusilli)
-
1 garlic clove
-
10g thyme
-
40g almonds
-
1x 170g sun-dried tomatoes including the oil (make sure it’s extra-virgin olive oil, I used Biona)
-
1/2 tsp chilli flakes + extra to sprinkle on top
Method
Cook the pasta according to the packaging instructions.
In the meantime, peel the garlic and pick the thyme leaves. Then add the garlic, half of the picked thyme and half of the almonds to the jug of a food processor and pulse into a rough paste. Add the sun-dried tomatoes, their oil and the chilli flakes along with 1/3 tsp of salt and around 220 ml of water and blitz into a pesto. If it’s too thick, add another splash of cold water.
Quickly chop the remaining almonds and toast them with the remaining thyme in a large frying pan until the nuts begin to turn golden. Set them aside, then pour the pesto into the hot pan. Drain the pasta, add it to the pan and stir to mix evenly. Divide the pasta over two plates and serve with the toasted nuts and extra chilli flakes sprinkled on top.
Sun-dried Tomato Pasta
Ingredients
- 250 g wholegrain radiatori (or fusilli)
- 1 garlic clove
- 10 g thyme
- 40 g almonds
- 170 g sun-dried tomatoes including the oil (make sure it’s extra-virgin olive oil, I used Biona)
- 1/2 tsp chilli flakes + extra to sprinkle on top
Instructions
- Cook the pasta according to the packaging instructions.
- In the meantime, peel the garlic and pick the thymes leaves. Then add the garlic, half of the picked thyme and half of the almonds to the jug of a food processor and pulse into a rough paste. Add the sun-dried tomatoes, their oil and the chilli flakes along with 1/3 tsp of salt and around 220 ml of water and blitz into a pesto. If it’s too thick, add another splash of cold water.
- Quickly chop the remaining almonds and toast them with the remaining thyme in a large frying pan until the nuts begin to turn golden. Set them aside, then pour the pesto into the hot pan. Drain the pasta, add it to the pan and stir to mix evenly. Divide the pasta over two plates and serve with the toasted nuts and extra chilli flakes sprinkled on top.
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