Sun-Dried Tomato And Rocket Pesto Pasta

1. 1

   Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.

2. 2

   Toast the remaining pinenuts until golden. Set aside.

3. 3

   Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.

4. 4

   Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.