Pasta Pesto Rosso
Ingredients
- 50 g sun-dried tomatoes
- 1 bell pepper, (colour of your choice)
- 1 small zucchini
- 100 g pasta shells
- 200 g broccoli florets, frozen
- 2 -3 garlic cloves
- 8 teaspoons olive oil
- 2 tablespoons tomato paste
- 100 ml water
- 100 g cherry tomatoes, halved
- 2 teaspoons rosemary, fresh, chopped (or dried if need be)
- salt and pepper
Directions
Cut dried tomatoes into short strips (note: this takes time).Dice bell pepper and cut zucchini into slices.
In a saucepan heat oil.
Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant.
Add water, tomato paste and salt and pepper.
Simmer for 5-8 minutes until sauce looks nice to you.
Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes.
Then add bell pepper, zucchini and broccoli.
Cook for another 4-6 minutes until veggies are tender.
Drain pasta and veggies.
Toss with the sauce and add cherry tomatoes to serve.
If you like sprinkle with freshly grated parmesan cheese.
