Pesto Pasta

(Makes 4-6 Servings)





Ingredients

450 g (1 lb)	Penne (lisce or rigate)
250 mL (1 cup)	Basil pesto (see recipe)
12 pc	Cherry tomatoes, halved
90 mL (6 tbsp)	Sun-dried tomatoes
60 mL (¼ cup)	Pine nuts, toasted
To taste	Black pepper
60 mL (¼ cup)	Parmesan Reggiano cheese, shaved
To taste	Fresh basil leaves for garnish

Method

1. In a large pot of boiling salted water, cook penne until tender but firm, drain well. Transfer to a heated serving dish.
2. Add pesto and toss. If pesto is a little too thick to blend in, add 15 mL or 1 tbsp of pasta water or hot water.
3. Stir in cherry tomatoes, sun-dried tomatoes and pine nuts, season with fresh pepper.
4. Using a cheese plane or vegetable peeler to make Parmesan cheese shavings, sprinkle on top of the pasta.
5. Garnish with fresh basil leaves. Serve hot or at room temperature.

• Jackson Triggs Savignon Blanc

• Jackson Triggs Okanagan SunRock Shiraz

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