6 Servings
Recipe By: Sfoglini
Radiators with Sun-Dried Tomato Pesto by Sfoglini Pasta
Ingredients
- 8.5-ounce jar sun-dried tomatoes in oil
- 2 anchovy fillets
- 2 tablespoons capers
- 1/2 cup Marcona almonds
- 1 clove of garlic, roughly chopped
- 1 cup Grana Padano cheese, grated, plus more to serve
- Kosher salt, to taste
- 1 tablespoon minced Italian parsley, plus more to serve
- 1/2 cup Mascarpone cheese
- 16 ounces Sfoglini Semolina Radiators
Recipe Cloud may earn a small commission when you make a purchase from this link — with no extra cost to you.
Directions
- Combine the tomatoes with their oil, anchovies, capers, almonds, and garlic in a food processor and blend until all the ingredients are very finely chopped but not smooth. The sauce benefits from tiny chunks of tomato and almond.
- Remove from the food processor and transfer to a mixing bowl. Use a spatula or wooden spoon to stir in the Grana Padano and parsley. Taste the pesto and season with salt according to your liking. Refrigerate in a covered container until ready to use.
- Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and then toss the hot pasta with the pesto and mascarpone cheese.
- Serve with more grated Grana Padano cheese and parsley.
- Alternate serving method: if serving this pesto as part of a charcuterie board or an appetizer spread, remove from refrigerator, spoon into a bowl, and top with more grated Grana Padano cheese and parsley.
- We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
Chrome Extension
