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Sun Dried Tomato, Chilli and Basil Pesto with Red Lentil Fusilli

Yields1 Serving

 1 x 250g (8.82oz) Red Lentil Fusilli Pasta
 280 g marinated sundried tomatoes
 75 g pine nuts
 20 g fresh basil leaves
 2 garlic cloves
 1 large red chilli, seeds removed (if you want a milder heat)
 60 ml extra virgin olive oil
 1 1/2 tbsp extra virgin olive oil (for the pasta)
  Sea salt, and freshly ground black pepper to taste
1

Add the Red Lentil Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.

2

For the pesto, place the sundried tomatoes, pine nuts, red chilli, garlic, fresh basil leaves and extra virgin olive oil into a food processor or blender and process until smooth.

3

Taste and then season with salt and pepper as required.

4

Stir the pesto into the Red Lentil Fusilli pasta. Serve.

Nutrition Facts

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