Recipe For Sun Dried Tomato Pesto Pasta

I am motorbike crazy and yet, I cannot ride. So imagine my delight this month when The Kitchen Witch was assigned to me for this month’s Secret Recipe Club. Rhonda rides bikes, and says of herself that she is an above average home cook. She is a mum of 6 and a grandmother to 3 and has lived in a few interesting places.  I chose to make the sun dried tomato pesto recipe as I love easy pasta dishes for the weekend. Pasta and beans are a a staple ingredient in our house but I have never put them together. This recipe only provided one challenge for me, in that I did not know what the sun dried tomato pesto tasted like, and that I made a batch myself. I think it needed slightly more oomph, but as Dave is not a big fan of sun dried tomatoes, I made the flavour quite subtle. I have since mixed the pesto with some basil pistou which is really tasty. I am using that together with my togarashi dressing to zest up our weekday meals. This is a great meat free dish, but the next time I make it, I am going to add some chorizo for a bit of spice.

which is your most used staple ingredient?

"Sun Dried Tomato Pesto Pasta Rustica"
Sun Dried Tomato Pesto Pasta Rustica

Sun Dried Tomato Pesto Pasta Rustica


  • 200g pasta cooked according to the packet instructions
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 tablespoons sundried tomato pesto
  • ¼ teaspoon dried red chilli flakes
  • 100g mix of baby spinach leaves, rocket and watercress
  • 1 tin cannellini beans
  • Salt for seasoning
  • Parmesan cheese for garnishing


  • While your pasta is cooking, heat the oil in a large frying pan
  • Sauté the onions until soft and then add the pesto and the chilli flakes
  • Once heated through add the spinach, rocket and watercress and wilt the greens
  • Add the beans and heat through
  • At this stage you might need to loosen the sauce with some of the pasta water
  • Add the pasta to the sauce and mix through
  • Season to taste and serve with some shaved Parmesan cheese

For conversions click here


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Recipe For Flavoured Italian Rolls

I am working my way through my recipe file, and this is the inspiration for my weekly challenges. I loved the look of these rolls and so went ahead and made them, but I did not read the recipe properly and so mixed all the flavours together instead of making 4 different flavoured sets of rolls. I must say, that my version was really great.

Flavoured Italian Rolls
Flavoured Italian Rolls

Flavoured Italian Rolls
  • 500g cake flour
  • 20mls salt
  • 400mls warm water
  • 20g instant yeast
  • 50mls olive oil
  • 80g baby leeks, sliced, sautéed and puréed
  • 50mls sundried tomato pesto
  • 50mls olive tapenade
  • 50mls basil pesto
  1. mix the flour and the salt together in a bowl
  2. make a well in the centre and add the remaining ingredients
  3. mix well to combine
  4. divide the dough into 4 and add the different flavouring to each
  5. place each piece of dough on a lightly floured working surface and knead until the flavouring is incorporated
  6. cover and leave in a warm place until treble in size and full of air bubbles
  7. sprinkle a baking sheet with flour
  8. take each piece of dough and divide into 6 small rolls
  9. place the rolls on a baking sheet and cover with a kitchen towel
  10. leave to prove until doubled in size
  11. preheat the oven to 220? Celsius
  12. bake for 30 minutes and leave to cool on a wire rack before serving

Click on the links for conversions and notes.

Lavender and Lime Signature

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