Pasta del Sol
- 1 cup (approx.) dried tomatoes packed in olive oil
- 250 grams of marscapone cheese
- 1 1/2 to 2 cups flat parsley
- 3 garlic cloves
- 1/2 cup of pistachios (or pine nuts)
- salt to taste
Put everything in a blender and mix. Adjust the ingredients (more cheese, olive oil, etc.) until you get a smooth, creamy paste-like sauce. Add to your favorite pasta and top with Parmesan or Pecorino Romano cheese.
I used castellane pasta. They look like ridged shells that curl in on themselves. It's a good choice for pasta del sol or pesto since the sauce easily finds its way into the nooks and crannies.
We sipped a room-temperature red wine with this dish tonight, but in this heat, a nice chilled rosé would have gone down easily.