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Ingredients – Serves 2

125g any variety of pasta (La Campofilone Fettucine Ai Funghi)
4 portobello mushrooms
50g sundried tomatoes
4tsp pesto (Sacla Original)
2 handfuls of fresh mixed salad
20g grated parmesan
olive oil

Method

1. Rehydrate sundried tomatoes in boiling water.
2. Lightly drizzle olive oil over thinly sliced portobello mushrooms, place under grill until oil is bubbling.
3. Grate the parmesan.
4. Boil 2 litres (minimum) of salted water in a large saucepan, add pasta, mushrooms and sundried tomatoes and cook as instructed on the packet.
5. When ready drain in a colander.
6. Divide into two dishes, add side salad, parmesan cheese and then 2 teaspoons of pesto per dish!

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