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5 from 1 vote

Rotini With Sun-dried Tomato Pesto

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Servings: 8
Author: Vaishali Honawar


  • 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
  • 1/4 cup pine nuts , lightly toasted
  • 1 tbsp fresh rosemary leaves , minced
  • Juice of 1 lime
  • Salt to taste


  • 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.
  • 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.
  • Enjoy!