Every October 25 is World Pasta Day and since today is Oct. 25, 2026, let’s all enjoy some pasta! From the official website of World Pasta Day: “At the World Pasta Congress held in Rome on the 25th day of October in 1995, pasta makers from around the world enthusiastically agreed that pasta-a healthy, delicious, popular, sustainable and convenient food-deserved annual worldwide recognition. Every year since 1998, in countries around the globe, World Pasta Day has been celebrated on October 25th.” I’m reprising a photo from 2016 of the one pasta dish I can prepare: farfalle pasta with sun-dried tomato pesto. You’ll find the recipe below … (Remember: Click on the small image for a bigger version – then click on that one for the full-size photo.)
PASTA WITH SUN-DRIED TOMATO PESTO
from: our visit to The Disney Institute
INGREDIENTS:
- 1 pound extruded pasta (farfalle, penne, orecchiette, etc.)
- 4 large garlic cloves (peeled and minced)
- ½ cup sun-dried tomatoes (in olive oil or softened in hot water; drained)
- 1 cup basil (lightly packed and coarsely chopped)
- ½ cup walnuts (pine nuts are traditional; try others)
- ¼ cup Parmesan cheese (grated; more to garnish)
- ½ cup extra virgin olive oil
- Salt and freshly ground pepper to taste
DIRECTIONS:
- Using a food processor or blender, process the sun-dried tomatoes until chunky. Add the cheese, garlic and nuts and process until smooth. Add the basil leaves and process quickly.
- Slowly add the olive oil until pesto reaches desired consistency (it should be slightly thick). Season with freshly ground black pepper and salt to taste.
- Cook the pasta in salted boiling water until tender (al dente). Drain and set aside. Keep warm.
- To serve, toss pasta in a bowl with the pesto. Garnish with more Parmesan cheese, if desired.
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