Penne with Pesto Rosso

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl.

• 1 Tbsp Pine nuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Penne, whole grain

Drain the dried tomatoes. Chop the dried tomatoes and garlic and put them in the bowl alongside the olive oil and pine nuts.

• 2.8 oz Tomatoes, sun-dried, in oil
• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil

Agave syrup, balsamic vinegar and crushed pepper to the bowl. Blend with an immersion blender until your pesto is smooth and creamy.

• 1 tsp Agave syrup
• ½ tsp Balsamic vinegar
• ¼ tsp Crushed pepper

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta and mix well.

Enjoy your meal!