Tagliatelle with sun dried tomatoes pesto

I am back on-line! A week break from blogging actually made me realise how I like it. But lets get to the point, perhaps some of you are curious what is going on in my kitchen...

We both love quick pasta dishes, especially with various pestos. On Friday night, after work we do not need to spend lots of time in the kitchen cooking, we only need something quick, easy to make, tasty and comforting. Something that will accompaniment our usual Friday night bottle of wine. This is why we often choose pasta with various pestos.

This one is one of my favourite one and I like it as much as spinach and walnut pesto .


Serves 2

250g tagliatelle (or your favourite pasta)
145g sun dried tomatoes (drained 280g jar)
tbs of oil/olive oil from tomatoes
2-3 tbsp pine nuts
2-3 freshly grated parmesan
2 small garlic cloves
2 tbs dry red wine (I used cabernet sauvignon)
tbsp fresh oregano (sometimes I use different herbs such as fresh basil, marjoram or parsley)
freshly ground black pepper
salt

Put a big pan with some water on the hob and bring to boil, meantime prepare the pesto.

In a pan dry roast pine nuts, place 2 tbsp of them in a food processor and save the remaining for later. Add tomatoes, oil, garlic, oregano, wine, pepper and 2 tbsp of parmesan into the food processor and mix until smooth.

Boil the pasta al dente and drain saving about 2 espresso cups of water from the pasta. Add the water to the pesto and mix until smooth. Mix the drained pasta with the pesto, arrange in the pasta bowl, sprinkle with some pine nuts, parmesan and garnish with some fresh herbs. Serve immediately.