Sometimes we just need a pasta night don’t we? And my favorite kind of pasta is with a mediterranean twist. Usually I go for my simple pesto but I decided to spruce it up with sun-dried tomatoes. Then I added my favorite vegetable, kale, and one of my current obsessions: artichoke. Perfect served hot or cold.
Preparation time: Cook time:
Sun-Dried Tomato Pesto Pasta Salad with Kale and Artichokes
Sun-Dried Tomato Pesto:
1 cup sun-dried tomatoes that have been stored in olive oil
1 cup fresh basil
1/4 cup of olive oil (you can use the one from the sun-dried tomatoes for more tomato flavor)
2 tbsp. of pine nuts
1/4 cup parmesan
1 garlic clove, minced
1/4 cup of water
Approx. 4 cups of pasta (GF alternative: quinoa pasta though normal pasta is better if served cold the next day)
1/2 head of kale or more, stemmed and chopped into small pieces
3/4 tsp salt
1/2 tsp black pepper
Cook pasta of choice according to instructions on the back.
Pour cooked pasta and water over kale to wilt kale.
Add the kale and pasta back into the pot and mix in the artichoke hearts, pesto, salt and pepper until the pasta is evenly coated.
If you are making a salad let the pasta dish sit in the refrigerator for at least an hour to let it absorb all the flavors.
Keeps in the fridge for a day.