Creste di Gallo with Sun-Dried Tomatoes and Pesto Sauce

Ingredients:

• 400 g of Rustichella d’Abruzzo Creste di Gallo
• 150 g of sun-dried tomatoes, sliced
• 200 g of pesto sauce (homemade or store-bought)
• 4 tablespoons of extra virgin olive oil
• 50 g of toasted pine nuts (optional)
• Grated Parmigiano Reggiano to taste
• Salt and pepper to taste
• Fresh basil for garnish

Preparation:

1. Cook the pasta: In a large pot, bring plenty of salted water to a boil. Add the Creste di Gallo and cook according to the package instructions until al dente. Drain, reserving a bit of the cooking water.
2. Prepare the sauce: In a large skillet, heat the extra virgin olive oil over medium heat. Add the sun-dried tomatoes and sauté for a couple of minutes, stirring occasionally.
3. Combine the pasta and pesto: Add the cooked Creste di Gallo to the skillet with the sun-dried tomatoes. Pour in the pesto sauce and mix well, adding a bit of the reserved pasta cooking water if necessary to make it creamier.
4. Serve: Plate the Creste di Gallo and garnish with toasted pine nuts, grated Parmigiano Reggiano, and fresh basil leaves. Adjust with salt and pepper to taste.
5. Enjoy: Serve hot and enjoy this flavorful dish!

Bon appétit!