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Recipe: Pesto Pasta

Categories: Pasta

Yield: 4 -6 serving

450 g Penne 

      1 c  Basil pesto
     12    Cherry tomatoes; halved

1/3 c Sun-dried tomatoes; chopped
1/4 c Pine nuts; toasted

Freshly ground pepper
1/4 c Parmesan cheese; shaved

Fresh basil leaves

  1. Prepare pasta until al dente. Drain well and transfer to heated serving dish.
  2. Add pesto to hot pasta and toss. If pesto is too thick, add 1 tbsp pasta water or hot water. Stir in both tomatoes and nuts. Season with pepper. Use vegetable peeler or cheese plane to shave cheese - sprinkle on top of pasta. Garnish with fresh basil.

Per 1 of 6 servings: 515 calories, 22g fat (38% CFF) good source of calcium, iron, fibre

Contributor: Homemaker's Sept 97 Preparation Time: 00:20

Posted to recipelu-digest Volume 01 Number 503 by Cathleen <catht@interlog.com> on Jan 12, 1998

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