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.