Pesto Penne Pasta

I was at a work training which was held at one of the hotels nearby and they served up some really yummy pasta and potato salads. The pasta was quite a yummy surprise for me because it was a pesto pasta which I've never been a fan of. In fact, I've never even liked the strong taste or smell of basil. So, I tried to replicate it by making everything from scratch (except the pasta). I made everything up as I went along. In my opinion, I think it was really good! I think I came quite close to replicating the hotel's. I just have to wait for my guinea pig's critique. =)

This dish combines the wonderful flavours basil and sundried tomatoes. The sausages give a meaty flavour to the dish. Great as a main or cold salad for a barbacue on a warm summer's day.

I used Penne instead of spaghetti or fettucine because I find that sauces simply slide of the latter. Spirali is also a good option.

Pesto Pasta (serves 4-5)

375g Penne pasta

1 tbsp olive oil

1 large onion

2 chorizos

250 g mushrooms

100g sun dried tomatoes

4-5 heaped tbsp of pesto (see below)

grated Parmasen
salt and pepper

Slice the sausages, mushrooms and onions

Cut the sundried tomatoes into two if the pieces are too big

Boil pasta until only almost al-dente and drain

(the heat from frying will cook the pasta further)

Heat up pan and fry onions for half a minute and add sliced sausages

Allow the sausages to fry in its own oil

Add mushrooms and fry until a little soft

Add the drained pasta and sun dried tomatoes

Reduce heat, add in pesto, salt and pepper to taste

Fry until well combined

Remove from heat and add grated Parmasen just before serving (optional)

Serve warm or cold

I started off by making my own pesto, and I almost was on the verge of buying the bottled ones from the store because I don't have a food processor which I can leave the cover open whilst it's running, and pine nuts are too expensive and doesn't have a distinctive taste.

Simple Basil Pesto

1 1/2 cups of Basil leaves
1/2 cup olive oil
2 cloves of garlic
1/4 cup toasted almonds
A pinch of salt and pepper

Wash the basil leaves, and coarsely cut them
Peel the garlic cloves.
Blend all the ingredients together
Use the pulse function to achieve a coarse blend

Keeps in the fridge for about a week or months in the freezer