Photographer: Ida Tomshinsky, 2016
Sun-Dried Tomato Pesto Rigatoni: Serves 4
Place the tomatoes, garlic, basil, rosemary and cheese in a blender and process until smooth. Add salt and pepper to taste. In a large pan, heat the vegetable broth. Add the pesto and stir on medium heat. Add the rigatoni or any other pasta and 1/4 cup cheese and continue cooking on medium-low for 5 minutes until hot. Garnish with cheese and fresh tomatoes.