Super-quick pesto pasta

Make it easy on yourself with this six-ingredient pasta main in under 30 minutes!

• 200g jar sun-dried tomato strips in oil
• 375g dried shell pasta
• 3 garlic cloves, crushed
• 1/4 cup pine nuts, toasted (see note)
• 1/2 cup fresh basil leaves, torn
• 1/3 cup finely grated parmesan cheese

Energy 2758kJ	Fat saturated 4.30g
Fat Total 28.40g	Carbohydrate sugars g
Carbohydrate Total 76.90g	Dietary Fibre 9.20g
Protein 18.70g	Cholesterol 7.00mg
Sodium 175.00mg

All nutrition values are per serve.

1. Step 1

   Drain tomatoes, reserving 1/4 cup oil. Finely chop. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid.

2. Step 2

   Return pasta to pan. Add garlic, tomato, pine nuts, basil, parmesan, reserved oil and reserved liquid. Toss to combine. Season with salt and pepper. Serve.

To toast pine nuts, preheat oven to 180C/160C fan-forced. Place pine nuts on a baking tray. Bake for 3 to 4 minutes or until golden.