Pasta with pesto
This pasta with pesto dish is my emergency meal – I normally make it when I only have 10 minutes to magic up a decent meal and don’t have any fresh ingredients in my fridge. But it’s really delicious! I often use gluten-free, brown-rice pasta, which cooks in just 6 minutes, but you can use anything you’ve got. In this recipe I’ve added some sundried tomatoes, but sometimes I use olives or any leftover/jarred roasted veggies – such as roasted pepper, artichoke, courgette, aubergine etc.
Ingredients
Method
- Cook the pasta according the packaging instructions.
- Meanwhile, drain and thinly slice the sundried tomatoes or any vegetables you use.
- Drain the pasta and mix with the pesto and the tomato slices.
- Season to taste, add some chilli & grated cheese (if used).
- Serve with some fresh basil leaves scattered on top.