Pesto Pasta with Sun-Dried Tomatoes and Pine Nuts

Ingredients

Quantities are for one portion.

• 15 gparmesan cheese, grated
• 15 gpine nuts
• salt and pepper to taste
• 40 gsun-dried tomatoes in oil, drained and chopped
• 100 gfusilli pasta (dry)
• 40 gbasil pesto (store-bought)
• 50 gfresh baby spinach

Method

1. Boil the fusilli in salted water according to the packet instructions until tender, then drain and reserve a splash of the pasta water.
2. Toast the pine nuts in a dry frying pan over medium heat until golden, then set aside.
3. Return the drained pasta to the warm pot and stir in the basil pesto, adding a splash of the reserved pasta water to loosen the sauce.
4. Fold the baby spinach and sun-dried tomatoes into the warm pasta until the spinach slightly wilts.
5. Serve the pesto pasta topped with the toasted pine nuts and grated Parmesan cheese.