Rotini with Tomato Pesto

Rotini with Tomato Pesto

Culinary Tools:

  • 4-quart Dutch Oven with Cover
  • 4-quart Mixing Bowl with Silicone Base
  • Junior Steamer/Colander

Pasta Ingredients:

  • 1 pound rotini pasta
  • ½ cup parmesan cheese

Pesto Ingredients:

  • 2 cups sundried tomatoes
  • 1 cup pecans
  • ½ cup basil
  • garlic cloves
  • ½ tablespoon lime juice
  • 1 tablespoon balsamic vinegar
  • ½ cup olive oil
  • Salt and black pepper to taste


  • Blend all pesto ingredients.
  • Fill 2/3 of the 4-quart Dutch Oven with water, cover with the Redy-cook® valve open and cook at medium-high heat until the valve whistles (about 7 minutes). Add pasta and cook for 8 minutes, or until al dente; drain with Junior Steamer/Colander.
  • In the 4-quart Mixing Bowl, combine pasta with pesto sauce; top with parmesan cheese and serve.