Woo hoo! I’m back in action! Tonight for dinner I made sun-dried tomato pesto pasta. I used whole wheat noodles, home made pesto and sauteed some onions with two kinds of tomatoes (fresh and sun-dried).

To make pesto, place 2 cups packed basil leaves, 3 cloves of garlic, 1/2 cup cheese (parm or romano or both!), 1/3 cup extra virgin olive oil, dash or salt and pepper and a small handful of pine nuts into a food processor. Pulse until combined–feel free to add more or less of any ingredient- I added more basil and oil because I needed more pesto than what it made.

Cook the onions and tomatoes in some olive oil in a skillet on medium heat for about 5 minutes. Then turn the heat to low and let it simmer so the onions loose a little more of their bite.

Mix all ingredients together and add 2 tablespoons of red sauce to the mixture. Once plated, I added some extra cheese, pine nuts and some steamed broccoli.