Reaping Harvest Stars with this Pasta & Pesto

Sun-dried tomato pesto with almonds, corn cut off the cob and sweet red peppers adorn this handmade farfalline pasta.  Mine has a local aged goat cheese-Bella Vita-now sold out till spring when the aging process nears 9 months-which makes this dinner even more special.  The recipe is from Rachael Ray.   

Pasta with Sun-Dried Tomato Pesto 

(Serves 3)

Pour 1/3 cup boiling water over sun-dried tomatoes.  Soak for 10 minutes.
1/2 cup sun-dried tomatoes (not in oil)


Combine drained tomatoes, almonds, basil, garlic and cheese in a mini food processor.  Process until finely chopped, adding some of the tomato soaking water if necessary.
1/4 cup toasted almonds
2 tablespoon fresh basil
2 cloves garlic, minced
1/2 cup parmigiano type cheese, grated

1 ear of corn, cooked and cut off the cob

Saute celery, shallots, peppers and mushrooms in oil for 3-5 minutes.
1/4 cup celery, diced
2 tablespoon shallots, diced
1/4 cup mushrooms, sliced
1/4 cup red pepper, diced
1 teaspoon olive oil
Stir in corn.

Cook pasta according to package directions.  Drain, reserving a small amount of water.
1 1/2 cup farfalline pasta 

Combine sauteed vegetables with corn, pesto and pasta.  Add some of the pasta water as needed.