Recipes by type‎ > ‎Vegetarian‎ > ‎

Red pesto pasta extravaganza

This is red from adding sun dried tomatoes to the pasta, rather than using red pesto.  Serves two and a half bellies.
  • 7 handfuls dried pasta
  • 2 tbsp pesto sauce, homemade or shop bought
  • piece mozzarella cheese, chopped
  • 5 sundried tomatoes, chopped
  • dollop cream if you have some and fancy it
  • handful baby spinach leaves if you fancy it and have some
  • seasoning
  1. Boil the pasta in plenty of water until al dente, as you would normally cook your pasta. Drain.
  2. Add the pesto sauce and stir well.
  3. Add the cheese, sundried tomatoes, cream and spinach leaves and mix well. 
  4. Season to taste. 
  5. Serve.