Ingredients Serves 5
- 10 oz/300 g fusilli pasta
- 20 sun dried tomatoes
- 1 oz/30 g basil leaves
- 1 oz/30 g parmesan cheese
- 2 tbsp pine nuts
- 2 cloves garlic
- 4 tbsp olive oil
Cook pasta according to the package instructions.
Place pine nuts in a dry pan (without oil), toast for 2 minutes, stiring every 20 seconds.
Blend the tomatoes, basil leaves, garlic, pine nuts and olive oil until smooth.
Add the cheese, mix thoroughly. If the sauce is too stiff, add more olive oil.
Combine sauce with pasta, toss gently. Serve pasta sprinkled with parmesan and basil leaves on top.