Reviewed: May 7, 2004

Nice - I think the dryness issue is solved by either using sun dried tomatoes packed in oil (it's not specified in the recipe) rather than dry OR rehydrate dried ones first. Also using fresh basil works better than the dried for any type of real pesto. The pine nuts (which I omit because I don't like them that well) and garlic will burn really quickly, so be quite careful.

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Reviewer:

SMPARSONS

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Reviewed: Feb. 3, 2004

I tried this recipe exactly as described. The flavors were good but it seemed like the recipe turned out too dry. The oil is absorbed in the dried basil and dried tomatoes so their isn't much liquid left to simmer. I think fresh basil would have made a big difference, or prepared pesto from a jar.

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HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 18, 2003

Easy Recipe, looks great, and tastes great hot or cold. Fresh Basil makes it MUCH better as does a 1/4 cup of parmesan mixed in and 1/4 cup of pine nuts for a more gourmet flavor. No need to mince the nuts at all, try enjoying their buttery bite. And please don't "rinse" your oil-packed sun-dried tomatoes as another reviewer suggested, simply drain whatever amount of tomatoes you want to use, and adjust the amount of extra olive oil to your taste.

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CHAOTICA

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 21, 2003

This recipe is great, minus the cayenne pepper. If you like spicy, keep it in, but if you want to be able to taste any other dish, I recomend taking it out. Also Classico make a great pesto sauce that I use instead of making my own. I think it turns out nicer. I also added more sundried tomatoes, mushrooms and I also put in some pine nets to give it a little something extra. Thank you for the recipe!

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PRINCESSK112

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Reviewed: Mar. 21, 2003

WOW! This is now one of my favorite pasta dishes! What a wonderful combination of flavors with just a modist kick from the pepper! This is a must try.

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spunky

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Reviewed: Mar. 12, 2001

great recipe! Tastes like the beginning's of Macaroni Grill's chicken and bow tie pasta--all it lacks is some heavy cream and grilled chicken, which we will add next time for a main dish.

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RAFIKI4

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Reviewed: Feb. 24, 2001

With a few changes this can be an outstanding dish. One teaspoon of cayenne is overpowering. I would go to 1/2 to 3/4 tsp depending on taste. Make your own fresh pesto and add about 5-6 tablespoons of that. Very tasty, delightful recipe.

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