Note: we are making a double portion of pasta and a double portion of creamy red pesto in this recipe, because it will be used in other recipes this weekly menu.
2
Boil the pasta in well salted water.
3
Make creamy red pesto by adding sun-dried tomatoes, garlic, sunflower seeds, olive oil and salt to a blender and mix until you are left with a smooth pesto.
4
Cut the red onion and fry in a frying pan with some olive oil until the onion turn soft.
5
Add half of the creamy red pesto to the frying pan and fry for a couple minutes before adding the heavy cream. Let simmer for 5 minutes.
6
Add the cooked pasta to the sauce and serve.
7
Note: Set aside half of the pasta dish and the rest of the red pesto if you are following the weekly menu. It will be used in other recipes.
