Here's a quick week night meal that's healthy, tasty, and made, mostly, with ingredients that I always have on hand. Sun-dried tomatoes are a kitchen staple in my house. I also like to keep pine nuts around. What go-to ingredient do you keep in your pantry?
Sun-dried Tomato Pesto by Giada De Laurentiis
- package of store bought ravioli
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan
Cook the raviolis in a large pot of boiling salted water (follow ravioli directions).
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat. Add arugula and combine with tongs. The arugula will wilt lightly with the heat. Careful not to break the raviolis. Serve right away.