Title: Pesto Pasta
Categories: Pasta
Yield: 4 -6 serving

450 g Penne
1 c Basil pesto
12 Cherry tomatoes; halved
1/3 c Sun-dried tomatoes; chopped
1/4 c Pine nuts; toasted
Freshly ground pepper
1/4 c Parmesan cheese; shaved
Fresh basil leaves

1. Prepare pasta until al dente. Drain well and transfer to heated
serving dish.

2. Add pesto to hot pasta and toss. If pesto is too thick, add 1 tbsp
pasta water or hot water. Stir in both tomatoes and nuts. Season with
pepper. Use vegetable peeler or cheese plane to shave cheese - sprinkle on
top of pasta. Garnish with fresh basil.

Per 1 of 6 servings:
515 calories, 22g fat (38% CFF) good source of calcium, iron, fibre

Contributor: Homemaker's Sept 97 Preparation Time: 00:20

Posted to recipelu-digest Volume 01 Number 503 by Cathleen
on Jan 12, 1998