- Sundried Tomato Pesto Pasta & Walnuts.jpg (38.05 KiB) Viewed 209 times
Takes: 15 minutes
Serves: 4
No nutritional information available.
Ingredients
- 500g wholemeal pasta spirals
- Salt and finely ground black pepper
- 30g pine nuts
- 125g sun-dried tomatoes
- 2 garlic cloves
- 1 tbsp tomato puree
- Small handful of fresh basil
- 45ml olive oil
- 2 handfuls of rocket
- 250g cherry tomatoes, halved
- Small handful of walnuts, chopped
Method
1. Cook the pasta in a large saucepan of salted boiling water according to the pack instructions.
2. Meanwhile, heat a small non-stick frying pan over a medium heat and toast the pine nuts until lightly browned, stirring constantly to stop them burning. Add to a food processor or blender along with the sun-dried tomatoes, garlic, tomato puree and basil. Blitz well. Add the oil and then blitz again until smooth.
3. Drain the pasta and return to the pan. Stir in a couple of large spoonsfuls of the pesto (the rest will keep in a clean jar in the fridge for a couple of days) and toss well. Transfer to a serving bowl with the rocket, tomatoes and walnuts. Toss gently. Serve straight away.
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