I love a quick and easy dinner, especially after a day’s work. We have this Pesto Pasta regularly – it’s perfect in the Summer but works all year round too and is super easy to make!
Pesto Pasta with Sundried Tomatoes
Servings 4 people
- 30 g Fresh Basil
- 75 g Grated Parmesan
- 100 g Pine Nuts
- 100 ml Olive Oil
- 300 g Sundried Tomatoes, chopped
- 120 G Baby Spinach
- 400 g Pasta
- Boil a pan of water and cook the pasta. Drain and allow to cool.
- Next, make the Pesto. Pop the Basil, Parmesan, half of the Pine Nuts and the Olive Oil and blend.
- Transfer the pasta to a bowl and mix in the Pesto. Add in the Sundried Tomatoes, Spinach and the remaining Pine Nuts and stir.
What a great midweek meal, thank you for sharing on our Foodie Friday Linky!