What don’t kids love about pasta?This simple recipe can be prepared in less than 15 minutes and is a welcomed change from the usual butter and cheese topping you’ve made all too often. The fresh pesto is a snap to throw together and doesn’t require a whole lot of preparation. Whip up this salad for your next dinner and you’ll be surprised how quickly it disappears.


Ingredients:
3 cups cooked Pipette pasta
1 cup pasta water (water in which the pasta has been cooked)

For the pesto:
10-15 basil leaves
2 cloves garlic
1/4 cup walnuts
2 tsp Parmesan cheese, grated
3-4 pieces of sun-dried tomatoes
1 tsp lemon juice
1 Tbsp olive oil
Salt to taste

Method:
1. Bring a large pot of salted water to a boil, add the pasta, and cook according to the package instructions or until al dente. Drain well & return to the pot.

2. While the pasta’s cooking, grind together the ingredients for the pesto to form a paste. Use either a food processor or a mortar and pestle.

3. Mix together the pasta and the pesto.

4. Serve hot.

recipe courtesy of The Budding Cook