Rotini With Sundried Tomato Pesto

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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

  • 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.
  • Cook the rotini according to the package instructions until al dente.
  • Toss the cooked rotini with the pesto sauce and the vegetables.
  • Recipe courtesy: Holy Cow Vegan