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Rotini With Sundried Tomato Pesto Recipe

Rotini With Sundried Tomato Pesto is a popular Continental Main
Author :
On :
Wednesday, 1 June, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4


  • 1 lb - whole-wheat rotini Pasta
  • 2 - ripe Avocados (diced)
  • 1 cup - Artichoke hearts (steamed until tender)
  • For pesto sauce:
  • 1 cup - sun-dried Tomatoes (with about 2 tbsp or more of the oil they were packed in)
  • 1 - habanera pepper (deseeded)
  • 3 - Garlic Cloves (chopped)
  • 1/4 cup - Pine Nuts (lightly toasted)
  • 1 tbsp - fresh Rosemary leaves (minced)
  • 1 - Lime (juice)
  • Salt to taste
  • How to Make Rotini With Sundried Tomato Pesto:

    1. Place all the ingredients for the pesto sauce in a food processor and grind them to a paste. Add some oil if it's too dry.
    2. Cook the rotini according to the package instructions until al dente.
    3. Toss the cooked rotini with the pesto sauce and the vegetables.
    4. Recipe courtesy: Holy Cow Vegan


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