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Sun-dried tomato pesto spaghetti

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g spaghetti
  • 230g bought roasted red capsicum, drained
  • 80g fat-free semi-dried tomatoes
  • 40g (1/2 cup) shredded parmesan
  • 45g (1/4 cup) pine nuts, toasted
  • 1 garlic clove, finely crushed
  • 60ml (1/4 cup) olive oil
  • 1/2 cup shredded fresh basil
  • Finely grated parmesan, to serve
  • Fresh basil leaves, to serve


  • 1
    Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  • 2
    Meanwhile, process the capsicum, semi-dried tomatoes, parmesan, pine nuts and garlic in a food processor until well combined. With the motor running, gradually add the oil in a thin, steady stream until combined.
  • 3
    Add pesto and shredded basil to the pasta. Toss to combine. Sprinkle with parmesan and basil leaves.

Source: taste.com.au


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