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! Vegan Recipes at