Recipe Ali Irvine

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Special options: Vegetarian
Course: Main
Favourite flavours: Easy recipes, Pasta
Convenience recipes: four or less

Real Living recipe for pesto pasta with semi-sundried tomatoes.

INGREDIENTS

Equipment
Sharp knife
Grater
Large saucepan
Colander
Kitchen spoon
Baking tray

Salt
500g penne pasta
1½ tbsp garlic oil
2 tbsp extra virgin olive oil
1/3 cup pine nuts
Bunch basil leaves
120g semi-sundried tomatoes, chopped roughly
Sea salt & cracked black pepper
1 cup finely grated parmesan

METHOD

Preheat grill to high. Bring large saucepan of salted water to boil.

Cook pasta, according to packet instructions, until al dente. Drain well and return pasta to saucepan and toss with oils.

Place pine nuts on baking tray and toast under grill for 2 to 3 mins, tossing occasionally.

Add basil, tomatoes, toasted pine nuts and half of parmesan to saucepan with pasta. Stir to combine. Season.

Spoon pasta into serving bowls and sprinkle over remaining parmesan cheese.

Tips Use this recipe as a base for many flavours - simply substitute the sundried tomatoes for BBQ chicken, haloumi or chorizo, etc. We've kept the pesto super-easy - "deconstructed" - by not blending the ingredients.