Tomato Pesto Rigatoni

10

Minutes

4

Servings

INGREDIENTS

  • 400g Rigatoni pasta
  • 1 jar Vegan Tomato Pesto OR Sun-Dried Tomato Pesto
  • Handful black olives, halved
  • 3 tsp. capers
  • 50g pine nuts, toasted
  • 4 tomatoes, finely chopped
  • Handful of basil leaves, half torn


INSTRUCTIONS

  1. Cook the pasta in a pan of boiling, salted water as per pack instructions. Drain and return to pan with a little of the cooking water.
  2. Add the Tomato Pesto, capers, pine nuts, olives, tomatoes and half torn basil to the pasta and toss together
  3. Transfer to a serving bowl and top with the remaining basil leaves