- 0,5 bag of Earth Control Sundried Tomatoes (75 g)
- 150 g fresh pasta
- 3 tbsp red pesto
- 1 bag of Earth Control Pine Kernels
- Fresh Basil
The sun-dried tomatoes are first soaked in boiling water for 15 minutes before being chopped into strips.
Then cook the pasta 3-4 minutes as directed on the package.
Chop sun-dried tomatoes into strips, and toast the pine nuts on the pan 1-2 minutes until golden.
Pour the water from the pasta and mix with red pesto and sun-dried tomatoes.
Arrange the pasta on plates and garnish with extra sun-dried tomatoes on top.
Sprinkle with toasted pine kernels, grated parmesan and fresh basil.