Description
The natural evolution of a classic dish!
Ingredients
- 7 ounces, weight Favourite Pasta, Preferably Whole Wheat
- 1 Onion
- 1 Tablespoon Olive Oil
- 1-⅞ ounces, weight Sunflower Seeds Or Pine Nuts (or Use Whatever You Have Around)
- 3 Tablespoons Red Pesto
- 1-⅞ ounces, weight Spinach Or Rocket Leaves
- ⅓ cups Cherry Tomatoes, Diced, Plus More For Garnish
Preparation
Boil pasta according to package instructions.
Dice onion. In a pan over medium heat, fry onion in oil.
While onion is cooking, add sunflower seeds or pine nuts to a dry pan and toast. It will only take a minute or two, so don’t let them burn!
Drain cooked pasta then add it into the pan with the onions. Mix in red pesto, spinach or rocket, and diced cherry tomatoes. Add a few splashes of water if it needs to be a bit creamier.
If you don’t need to keep this vegan, you can add some rennet-free cheddar cheese for taste.
To serve, garnish with a couple more cherry tomatoes as garnish and sprinkle over the sunflower seeds.
Enjoy.
