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Pesto pasta

4) Pesto pasta with sun-dried tomatoes (cold-packed)

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • Short pasta penne or rotini, cooked and cooled (12 oz, 340 g)
  • 1/2 cup 120 g basil pesto (either homemade or store-bought)
  • 1/3 cup 50 g sun-dried tomatoes (drained)
  • 1/4 cup 30 g grated Parmesan cheese (optional)
  • 1/4 cup 30 g walnuts, chopped and toasted pine nuts (optional)
  • Salt and pepper to taste

Method
 

  1. At home, cook pasta, drain, and rinse with cold water to chill. Transfer to a container.
  2. Gently mix pesto with the chilled pasta.
  3. Add the sun-dried tomatoes, Parmesan cheese, and nuts if you are using them.
  4. Season with salt and pepper, store in a sealed container, and keep chilled in the cooler.
  5. Eat cold from the container.