Ingredients:
Mushroom Ragout
- ¾ cup Bellucci EVOO
- 1 7oz jar of oil-packed sun-dried tomatoes, drained
- ½ cup grated Pecorino Romano cheese
- ½ cup fresh basil leaves
- 2 T chopped basil leaves
- 2 T. pine nuts, toasted
- 2 garlic cloves, peeled
- 1 pound penne pasta
Cooking Instructions:
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In the bowl of a food processor fitted with a metal blade add the sun-dried tomatoes, Pecorino Romano, basil, pine nuts and garlic. Blend to combine. With the motor running, slowly pour the Bellucci EVOO through the feed tube. Blend just until smooth.
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In a large pot of boiling salted water, cook the pasta according to package instructions, until al dente. Reserve 3/4 cup of cooking liquid, then drain the pasta well. Transfer the pasta back to the pot on the stove and under a low flame, add the reserved cooking liquid and the sun-dried tomato pesto. Toss to thoroughly coat the pasta.
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Transfer to serving bowl and top with chopped basil and a drizzle of Bellucci EVOO.
