This Sun-Dried tomato pesto is quick, versatile, and deeply flavored, making it ideal for a last-minute gathering! Perfectly paired with Radiators, which have so many nooks and ridges to hold the pesto, the sauce can also be served alongside vegetables, crackers or a sliced baguette as part of a charcuterie board.
MAKES FOUR - SIX SERVING
DIRECTIONS
Combine the tomatoes with their oil, anchovies, capers, almonds, and garlic in a food processor and blend until all the ingredients are very finely chopped but not smooth. The sauce benefits from tiny chunks of tomato and almond.
Remove from the food processor and transfer to a mixing bowl. Use a spatula or wooden spoon to stir in the Grana Padano and parsley. Taste the pesto and season with salt according to your liking. Refrigerate in a covered container until ready to use.
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Strain and then toss the hot pasta with the pesto and mascarpone cheese.
Serve with more grated Grana Padano cheese and parsley.
Alternate serving method: if serving this pesto as part of a charcuterie board or an appetizer spread, remove from refrigerator, spoon into a bowl, and top with more grated Grana Padano cheese and parsley.
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Chef's Note: Grana Padano is similar to Parmigiano Reggiano, but not quite as salty. Either cheese can be used in this recipe; but make sure to taste then season with salt at the end. Italian parsley (also known as flat leaf) can be substituted with curly parsley. The quantities in this recipe can be easily divided to make a smaller batch.
Pasta Swaps: This recipe would also work well with Sfoglini Whole Grain Radiators, Cascatelli, or Vesuvio.
