Pasta with Sundried Tomatoes and Herbs

By: Rose Marie Jarry, Master Chef at Kronobar



  • ½ cup sun dried tomatoes
  • 2 tablespoons pine nuts
  • 1 tablespoon chives
  • 2 tablespoons thyme
  • 2 tablespoons basil leaves
  • 1 tablespoon parsley
  • 2 tablespoons cold press olive oil
  • 1/3 cup water


  • 2 limes, juiced
  • 250g of gluten free fusilli or macaroni noodles
  • 1 can cooked preservative free black beans
  • 2 tablespoons thyme
  • 2 tablespoons basil leaves
  • 2 whole fresh tomatoes, 1 yellow and 1 red
  • 2 scallions
  • Sea salt and pepper


  1. Let the sun dried tomatoes soak while you prepare the pasta.
  2. Boil some water and cook the noodles, drain and set aside.
  3. Empty the can of beans and mix in with the cooked noodle.
  4. Drain the water from the tomatoes and place them into a blender or food processor.
  5. Add all the other ingredients in the list from the pesto section.
  6. Blend 30-60 seconds until it becomes well mixed.
  7. Dice the 2 fresh tomatoes and incorporate them into the pasta and beans.
  8. Chop the scallions and add it to the mix as well.
  9. Pour the whole pesto mix into the pasta bowl and toss well.
  10. Add a splash of lime juice, sea salt, and pepper to finish.
  11. Enjoy!