Penne with Pesto Rosso

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl.

• 1 Tbsp Pine nuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Penne, whole grain

Drain the dried tomatoes. Chop the dried tomatoes and garlic and add them to the bowl alongside the olive oil and pine nuts.

• 2.8 oz Tomatoes, sun-dried, in oil
• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil

Blend with an immersion blender until smooth. Grate the cheese and mix with the pesto.

• 0.5 oz Parmesan cheese

Add a sip of pasta water to the pesto and whisk. Keep adding more pasta water until your pesto got the desired consistency. Mix with the pasta and serve.

Enjoy your meal!