SUN-DRIED TOMATO AND ROCKET PESTO PASTA

Steps:

• Place the tomatoes, garlic, half of the pinenuts, rocket and basil in a food processor and process until smooth.
• Toast the remaining pinenuts until golden. Set aside.
• Slowly add the oil to the basil mixture while the processor is running. Turn the processor off and then stir through the parmesan.
• Stir pesto through the pasta then sprinkle with the reserved pinenuts. Serve immediately with salad and crusty bread.