Pasta with Sun-Dried Tomato-Mint Pesto

This really simple recipe is from a book called "Vegan Italiano" - by Donna Klein (same author as "The Tropical Vegan Kitchen"). Both  are very underrated cookbooks, and both are highly recommended.

Once again, the strikeouts/red parts reflect my personal changes to the recipe.

And now, without further ado:

Pasta with Sun-Dried Tomato-Mint Pesto

1/3 cup oil-packed sun-dried tomatoes, drained
1/4 cup (1 oz) walnuts
1/4 fresh mint leaves
2 1 tablespoons olive oil
2 tablespoons tomato paste
2 large cloves garlic, finely chopped
1 teaspoon course salt, or to taste
Freshly ground black pepper, to taste
Small pasta of choice (bow-tie, farfalle, rotelle, etc - preferably whole wheat)


Combine all of the ingredients (except for the pasta) in food processor fitted with the knife blade; process until fairly smooth. Set aside.

In a large stockpot, cook the pasta in boiling salted water until al dente. Drain well and return to pot. Add the sun-dried tomato mixture, tossing well to combine. Serve warm.

Makes 4-6 main dish servings.