- 1 lb. rotini pasta
- 3 Tbs. CANDONI Sun Dried
Pesto
- 4 plum tomatoes, sliced
into wedges
- 4 Tbs. fresh basil, chopped
- salt and freshly ground
black pepper
Cook pasta in boiling water with
a dash of olive oil. Drain and return to saucepan. Stir in
the remaining ingredients, drizzle with olive oil and serve.
Also delicious served cold.
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