Sundried Tomato Pesto Pasta

Morning guys! Today I’m sharing one of my favourite go to mid week meals! Nothing beats pasta, especially pesto pasta! This ones a little more exciting as I’ve varied the nuts and I’ve added sundries tomatoes for more depth and flavour. Topped with more cheese and salty capers! A delicious, comforting and incredibly easy lunch! Great cold the next day too!

Enjoy xx

Ingredients – serves two

Pesto –

10g toasted pine nuts

15g toasted walnuts

35g basil

half a clove of garlic, peeled

half a lemon, jucied

30g grated parmesan

80g sundried tomatoes in oil

salt and pepper

Pasta –

160g red lentil pasta

2 large handfuls of rocket

To serve –

a small handful of parmesan

2 heaped tsp capers

Method

Blend the pesto in a food processor until combined and then add water to loosen and form a thick smooth paste.

Boil the pasta in water for 10 minutes or until cooked.

Drain and pour back into the pan.

Stir through the pesto and rocket until combined and wilted.

Divide the pasta between two bowls.

Top with the parmesan and capers.

Enjoy,

Leitchy xx

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