PESTO PASTA

By jarren

Ingredients

• 1 Pkg (450g) penne pasta
• 1 cup (approx) 250 ml basil pesto
• 12 cherry tomatoes, halved 12
• 1/3 cup chopped sun-dried 75 mL tomatoes
• 1/4 cup toasted pine nuts 50 mL
• Freshly ground pepper
• 1/4 cup shaved 50 mL Parmesan cheese
• Fresh basil leaves

Preparation

Step 1

In a large pot of boiling salted water, cook pasta until al dente; drain well. Transfer to heated serving dish.

Add pesto to hot pasta and toss. If pesto is a little too thick to blend in, add 1 tbsp (15 mL) 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 cheese shavings; sprinkle on top of pasta. Garnish with fresh basil leaves.