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Pesto Pasta


I quite often substitute Feta cheese for the Parmesan in this recipe.

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  • 450 g penne pasta
  • 1/2 cup (approx) basil pesto
  • 12 cherry tomatoes
  • 1/3 cup chopped sun-dried tomatoes
  • 1/4 cup toasted pine nuts
  • Freshly ground pepper
  • 1/4 cup shaved Parmesan cheese or 1/2 cup crumbled Feta cheese
  • Fresh basil leaves (optional)



Step 1

In large pot of boiling salted water, cook pasta until al dente; drain well. Transfer to heated serving dish. If using “dry” sun-dried tomatoes, soak in boiling water for 15 minutes to soften, then chop. Add pesto to hot pasta and toss. If pesto is a little too thick to blend in, add 1 tbsp pasta cooking water or hot water. Stir in cherry tomatoes, sun-dried tomatoes and pine nuts; season to taste with pepper. Use a cheese plane or vegetable peeler to make Parmesan cheese shavings; sprinkle on top of pasta. Garnish with fresh basil leaves, if using.

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