Pesto Pasta


  • Pasta (Tortiglioni) (90g per adult and 60g per child)
  • 1/4 cup reserved pasta water
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • Toasted pine nuts
  • cashew parmesan
  • fresh basil

Pesto Ingredients

  • Large handful sun-dried tomatoes (rehydrated in boiling water and then drained)
  • Handful of cherry tomatoes (or just add more sun-dried tomatoes if you don’t have cherry)
  • A large dollop of homemade cashew ricotta
  • Toasted pine nuts
  • olive oil
  • A bit of lemon juice if you have any
  • Chilli flakes
  • Large pinch of paprika
  • Large pinch black pepper


Step by Step Instructions

Step 1

Rehydrate the sun-dried tomatoes in boiled water in a bowl

Step 2

Boil the pasta in salted water until al dente. Save 1/4 cup and set aside.

Step 3

In a food processor – add the sun-dried tomatoes, cherry tomatoes, pine nuts, lemon juice, chilli flakes, paprika and black pepper. Purée until finely chopped. Add oil and process until smooth.

Step 4

Heat oil in a large skillet on medium high heat. Add garlic and sauté over low heat, 1-2 minutes before adding the pesto mixture. Once pesto is added turn the heat down and heat through until warm.

Step 5

Add pasta to skillet and 1/4 cup pasta water and toss the pasta to coat well.

Step 6

Add salt to taste. Then sprinkle with pine nuts, fresh basil and some homemade cashew parmesan.