Sundried tomatoes are a great flavour-some little gems, they help enhance italian and even mediterranean dishes. Making them into a quick pesto just gives it the right amount of deliciousness.
This is a quick-lunch or light dinner recipe specially in the spring and summer when the salads are back in but nice and warm to give the hearty feeling.Great fresh vegetables make a healthy lunch – less than 300 calories for the full recipe, you seriously can go wrong with this dish.
1/4 Cup Sundried Tomatoes
1 Tbsp Olive Oil
1 Garlic Glove
1/2 Tsp Dried Basil
40g Whole Wheat Pasta
Small Handful Salad leaves
Small Handful Rocket
Small Handful Spinach
5 Cherry tomato
8 Black Olives
1/2 Green Pepper
In a small mill add olive oil, sundried tomatoes, basil and garlic.
On medium speed blend until a thick paste.
Cook and drain some pasta, then add the pasta, spinach, mushrooms and green pepper to a pan over medium heat and cook for a minute or so.
Add olives and sundried tomato pesto to the pan and stir well. Cook for further minute or so.
Add the cherry tomatoes and salad leaves and stir in until everything is coated in the pesto.
Serve immediately and enjoy!
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