A comforting midweek supper that is filling and delicious with great flavour from sun dried tomatoes and a jar of ready made pesto.
My husband & I really liked this simple pasta dish. I was hungry for something with pesto. I made my own for this; my recipe produced about a cup of pesto and I ended up using it all; 1/2c didn't seem like enough. I'm not used to using crushed red pepper flakes so wasn't certain how much to add; did about 1/4 tsp and it was just right; might do slightly more next time. Sprinkled parmesan and toasted pine nuts on top of each serving. YUMMO! Thanks so much, Kristin! (My pesto recipe: 1/2c evoo, 1c fresh basil leaves, 1/2 tsp salt, 2 garlic cloves, 1/2c toasted pine nuts, 1/2c parmesan; blend all together in blender or food processor.) - 07 Jun 2006 (Review from Allrecipes US | Canada)
I have made this so many times! People ALWAYS will ask you for the recipe! The pesto sauce I use (classico brand) has tons of garlic, so I don't add any extra. Using bowties is a good idea, the sauce sticks good to this shape. The sundried tomatoes in oil are the best, chopped small, with a little extra drizzle of the oil. Adding fresh parmesan makes it happen! Makes lots, cause it gets gobbled up! - 24 Sep 2008 (Review from Allrecipes US | Canada)
This is a good recipe.... I made a few modifications - I used 16 dry-packed sun-dried tomatoes instead of oil-packed (soaked them in boiling water for 3-5 minutes and then coarsely chopped) and added a handful of toasted pine nuts (omitted red pepper flakes though). Very easy and tasty. I used half of a 270mL basil Classico pesto, if that helps anyone. - 21 Aug 2005 (Review from Allrecipes US | Canada)