Pasta with pesto
18 Jun 2016
Prep Time
2 minutes
Cook Time
10 minutes
Total Time
12 minutes
Background
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
- 100g pasta
- 1 Tbps pesto
- 3 or 4 pieces of sundried or blushed tomatoes
- ½ tsp chilli flakes (optional)
- Basil leaves ( if you have any)
- Grated Parmesan cheese
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Supper
- Cuisines: - Italian
- Health and Diet: - Combination - Gluten Free - Vegetarian
- Skill Levels: - Easy
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