Reviewed: Oct. 10, 2009

Both my husband and I loved this, though we made a couple of minor changes. We liked it so much I'm making it for company tomorrow! A great dish for pasta that's not just another tomato sauce. I cheated and (per a previous post) used 6 TBL of Classico pesto sauce instead of making my own. I also used a large can of mushrooms, fresh ones always seem to disintegrate on me. Just for more color I threw in 1/2 can of drained petite diced tomatoes. (I don't think they added any flavor.) I used jarred marinated sun dried tomatoes and cut them into pieces with scissors, just threw them right in this way..no blanching. We used angel hair pasta just 'coz we had that - again, this was SO good! I also ate it room temp the next day, yummy still. A good dish for a pot luck. Like other reviewers mentioned, this only made enough sauce for about 10 oz of pasta. (Well, angel hair anyway.) And since hubby doesn't like spicy food, I only threw in two dashes of cayenne - that still gave it a good kick.

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Chandra H.

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Reviewed: Aug. 31, 2009

I loved this. I took advice of other reviewer and made fresh pesto with fresh basil, pine nuts and parm cheese. I also used sun dried tomatoes and omitted the extra oil.

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RGere

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Reviewed: Mar. 14, 2009

Very good but really greasy!. I was never told that Sun-Dried Tomatoes packed in oil need to be rinsed first.That was my screw up

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KESTP

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Reviewed: Feb. 3, 2009

Really Good!! I exchanged the pine nuts with Pistacios and added yellow and red peppers to it. Talk about colors and tasted. Very Good!!!

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Billy Jay

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Reviewed: Aug. 8, 2008

great as a side dish or main!

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Ann W

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Reviewed: May 28, 2008

On the dry side. I would definetely tweek it next time.

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VREEVE

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Reviewed: Apr. 17, 2008

I changed the ingredients a little bit (and did a little rearranging). For the pesto, in the food processor I mixed the following: 2 cups fresh basil, 1 heaping tablespoon of minced garlic, 1/2 cup grated Parmesan, 1/3 cup olive oil, & 1/4 cup pine nuts. (I did not sauté more garlic). Instead of dried tomatoes, I used sundried tomatoes packed in oil and then left out the extra 1/8 cup oil. I also threw in about 1/4 cup of fat free half & half to simmer with the pesto/mushroom mix. Right before I tossed the mix with my fettuccine noodles, I added a huge bunch of fresh spinach and let it wilt before mixing it all together. All in all, it is a great recipe. I really think it would have been too dry with the original pesto ingredients but the flavor is amazing. I was shocked by the cayenne at first for some reason, but after a couple of bites it grew on me as something deliciously different.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 5, 2008

This was good, I enjoyed it, though it wasn't as well received with the rest of the family. I went light on the cayenne and had to do some substitution with the pesto. The next time I make this, I'll use the following pesto recipe: http://allrecipes.com/Recipe/Pesto-Sauce/Detail.aspx. I believe that this will elevate this recipe to 5+ stars.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Oct. 11, 2007

It was ok as a base. It was too dry and needs a lot of tweaking.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 18, 2007

This recipe was excellent. I really enjoyed it! I used fresh chopped basil instead of dried and also added shrimp to my dish. To combat dryness I added a 1/2 cup of water and 1-tablespoon of olive oil to the mushrooms/pesto sauce while I was waiting on the noodles to finish cooking. I didn't use pine nuts or cayenne. I added crushed red pepper to my dish separately for extra kick. I will save this recipe and use it again!

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Emilyp

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Reviewed: Jul. 8, 2007

very tastey and like it as something different than the same ole same ole.

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Ann S

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2007

Didn't taste like normal pesto and was a bit dry. Probably better to use fresh basil and maybe add some cream to make it moist?

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: May 17, 2007

Adding a little cream or half and half makes it nice a saucy.

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PAMFOUTCH

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Reviewed: May 5, 2007

It is now also one of my favourite meals!!! Great mixture of tatses!! It was really yummy!!! I left out the pepper, cause I'm not such a spice liker and i used shop bought pesto... But it was absolutely gorgeus!!

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Alicia

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Reviewed: Feb. 18, 2007

This recipe turned out so well! I pretty much followed the recipe, except I added artichoke hearts and used whole wheat rotini instead of bow tie. I also mixed in some extra italian cheeses and some whole pine nuts at the end. Next time I will make it as an entree with some grilled chicken on top!

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Liz Evans

Cooking Level: Intermediate

Home Town: Carmichael, California, USA

Living In: Arvada, Colorado, USA

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Reviewed: Aug. 29, 2006

My family loves this supper. We add a little chicken to it.

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Angela

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Reviewed: May 9, 2006

This recipe was excellent. I read all the reviews and incorportated all the suggestions that others had made. I made the pasta the night before and it was wonderful the next day. My suggestion, add more mushrooms, less cayenne, toast the pine nuts and boil the tomatoes until soft enough to cut easily. This would also be excellent served hot with grilled chicken.

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kelly

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Reviewed: Jan. 24, 2006

I was surprised...this was really good! I replaced bow-tie pasta for a spiral wheat pasta and it was still great. I also added chicken. Next time I will add more mushrooms. Thanks!

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Janessa

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Reviewed: May 20, 2005

This was good, but you need to double the sauce, or it will be way too dry. You can use pre-made pesto as well.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 6, 2004

this recipe was wonderful with a little bit of tweaking. First, I used walnuts instead of pine nuts. Second, I kept the sun-dried tomatoes in the boiling water for longer than 30 seconds. Probably a minute to a minute and a half. I also reduced the cayenne pepper and added sauteed zuchinni.

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NESSIE310

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Sun-Dried Tomato and Bow Tie Pasta

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