Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Pesto Rosso Pasta Sauce
Serving Amount
Ingredients
8 oz. jar sun dried tomatoes in oil
1 cup basil leaves
1⁄2 cup grated Parmesan cheese
1⁄4 cup pine nuts
3 cloves garlic, minced
1 Tbsp. lemon juice
1⁄4 cup olive oil
2 cups fettucine pasta, cooked
1 cup reserved pasta water
salt and pepper to taste
Instructions
Step 1
Combine sundried tomatoes packed in oil, basil leaves, parmesan, pine nuts, garlic and lemon juice in a food processor. Slowly drizzle in the olive oil. Season with salt and pepper to taste.
Step 2
Boil pasta and reserve 1 cup of water.
Step 3
In a medium or large skillet, add the pesto and add 2 tablespoons of pasta water at a time until sauce has reached desired consistency. Likely, you will need around ½ cup of pasta water.
Step 4
Swirl the pasta in the sauce and serve. Enjoy!
