Artichoke & Sun Dried Tomato Pesto

I like to refer to this type of recipe as a "cupboard recipe" because I open up the pantry and use whatever is on hand to make a quick dinner.  In this case I had some fresh Italian parsley in the fridge, a jar of sun dried tomatoes and artichoke hearts, which I thought would make an quick, easy and delicious pesto!  I used Rotini as the vehicle for this simple sauce because the pesto really gets trapped in the pasta, but you can sub any short pasta on hand.

Serves 4

You will need:

12oz. Rotini Pasta, cooked as per box instructions
14oz. Artichoke Hearts, canned or frozen thawed, drained
5oz. Sun Dried Tomatoes packed in oil (reserve oil)
1/2 tsp. Red Pepper Flakes
2 Cloves Garlic
1/4 cup Italian Parsley leaves
1/3 cup Grated Pecorino Romano cheese, plus more for garnish
1/4-1/3 cup Extra Virgin Olive Oil
3 Tbsp. Sun Dried Tomato Oil
Salt and Pepper to taste

Instructions:

Cook pasta according to box instructions, drain and reserve 1/2 cup of the pasta water.

While pasta is cooking combine the rest of the ingredients, except oils, in the bowl of a food processor*.  Pulse a couple of times until chunky.  Slowly drizzle in the oils and continue to pulse until the pesto just comes together (do not puree).

Stir pesto into the hot pasta, adding pasta water a little at a time until the pasta is fully coated.

Serve garnished with more pecorino romano (or parmesan) and some nice crusty bread.

*if you don't have a food processor you may use a blender or immersion blender.