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Sun-Dried Tomato and Rocket Pesto Pasta

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“I found this recipe on the back of an old pine nuts packet. It is delicious!”
READY IN:
30mins
SERVES:
4
YIELD:
4 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
  2. Toast the remaining pinenuts until golden. Set aside.
  3. Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
  4. Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.

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