This simple, ready-in-a-flash pasta dish is a fantastic combination of Italian flavours such as tomatoes, Parmesan and basil. Once made, the pesto will keep in the fridge for several days.
Cook the pasta in salted boiling water until al dente. In the meantime, use a blend to blitz the basil, sun-dried tomatoes, pine kernels and extra virgin olive oil until you create a smooth paste.
Transfer the paste in a large bowl, add the Parmesan cheese and season with salt and pepper - allow to rest for approx. 5 minutes. Drain the pasta and put in the bowl of red pesto dressing. Mix well together and serve immediately with freshly grated Parmesan on top.
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» 20h ago
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» 22h ago