Rotini With Sun-dried Tomato Pesto
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 8
  • 1 lb whole-wheat rotini pasta, cooked according to package instructions until al dente.
  • 2 ripe avocados, diced
  • 1 cup artichoke hearts, steamed until tender
  • For pesto sauce:
  • 1 cup sun-dried tomatoes with about 2 tbsp or more of the oil they were packed in. (If not using tomatoes packed in oil, you can just add about 3 tbsp extra virgin olive oil)
  • 1 habanero pepper, deseeded (this is a screaming-hot pepper, so use less if you are not into too-spicy food)
  • 3 cloves of garlic, chopped
  • ¼ cup pine nuts, lightly toasted
  • 1 tbsp fresh rosemary leaves, minced
  • Juice of 1 lime
  • Salt to taste
  1. Place all the ingredients in a food processor and give them a spin until they break down into a paste. Drizzle in some more oil if too dry.
  2. Toss the cooked rotini with the pesto sauce and the vegetables. I had avocados and artichoke hearts on hand but roasted red peppers, zuccini squash or asparagus spears would all work great in this.
  3. Enjoy!
Recipe by Holy Cow! at