Sun-Dried Tomato and Bow Tie Pasta

Recipe View Prepare the Pesto: In a small bowl, combine the dried basil, minced pine nuts, and 1 tablespoon of olive oil. Mix well and set aside. (Prep time: 5 minutes)

Recipe View Rehydrate and Slice Tomatoes: Blanch the sun-dried tomatoes in boiling water for 30 seconds to soften them. Drain thoroughly and slice into small, bite-sized pieces. (Prep time: 5 minutes)

Recipe View Sauté Aromatics and Mushrooms: Heat 1/8 cup of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until it turns a light golden brown, being careful not to burn it. Stir in the sliced mushrooms and sauté until they are tender and have released their moisture. (Cook time: 8-10 minutes)

Recipe View Create the Sauce: Add the prepared pesto, sliced sun-dried tomatoes, cayenne pepper, and salt to the skillet with the mushrooms and garlic. Reduce the heat to low and simmer the sauce, allowing the flavors to meld together. (Simmer time: 5 minutes)

Recipe View Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the bow tie pasta and cook, stirring occasionally, until it is al dente, or tender yet firm to the bite. (Cook time: approximately 12 minutes)

Recipe View Combine and Serve: Drain the pasta well and add it to the skillet with the sun-dried tomato sauce. Toss the pasta and sauce together until the pasta is evenly coated. Serve immediately, garnished with red pepper flakes or Parmesan cheese if desired.