PESTO BASIL & PINE NUTS RAVIOLI WITH SUN-DRIED TOMATOES AND BASIL LEAVES
INGREDIENTS
- 1 pack of PESTO BASIL & PINE NUTS RAVIOLI
- 60 g of sun-dried tomatoes in oil
- 1 tablespoon of pine nuts
- 1 bunch of basil leaves
- Salt
- Pepper
METHOD
Toast the pine nuts in a dry pan, then add the sun-dried tomatoes with some of their oil and heat them through. Meanwhile, cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan. Add a few spoonfuls of pasta cooking water and mix.
Finish by adding a handful of basil leaves and a grind of pepper.
Finish by adding a handful of basil leaves and a grind of pepper.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
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- 1 pack of PESTO BASIL & PINE NUTS RAVIOLI
- 60 g of sun-dried tomatoes in oil
- 1 tablespoon of pine nuts
- 1 bunch of basil leaves
- - Salt
- - Pepper
METHOD
Toast the pine nuts in a dry pan, then add the sun-dried tomatoes with some of their oil and heat them through. Meanwhile, cook the ravioli in lightly salted boiling water, then drain them using a slotted spoon and transfer them directly into the pan. Add a few spoonfuls of pasta cooking water and mix.
Finish by adding a handful of basil leaves and a grind of pepper.
Finish by adding a handful of basil leaves and a grind of pepper.
