Rotini With Sun-dried Tomato Pesto
whole-wheat rotini pasta
, cooked according to package instructions until al dente.
, steamed until tender
For pesto sauce:
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)
, deseeded (this is a screaming-hot pepper, so use less if you are not into too-spicy food)
, lightly toasted
fresh rosemary leaves
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.