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This twist on classic pesto swaps arugula for basil, making a peppery sauce that goes nicely with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little pecorino or Parmesan cheese on top before serving.
What to buy: Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. Here we use tomatoes packed in oil because they give more flavor than their dry counterparts (which need to be reconstituted before using).
Beverage pairing: Feudi di San Gregorio Falanghina, Italy. Falanghina is a greenish-gold wine from southern Italy with lovely hints of pear, lemon, and fresh herbs, making it a savory delight and an excellent match for pastas and vegetables. This one is somewhat richer in body than most, which makes it a nice contrast for a light, summery pasta.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...