DAY 33, PINE NUT, PARMESAN, PEPPADEW & PESTO PASTA

I love an alliteration - so much that I left the ruccola out of the title of this dish - but it's got that in it too! I 'stole' this recipe from the UN canteen many years ago. It was our first introduction to 'peppadew' peppers which you'll find in the supermarkets with the other pickled veg.

200g pasta (I used wholewheat)

2 tbsp pesto

large handful of ruccola

12 peppadew peppers, chopped in half

50g Parmesan, grated

2 tbsp pine nuts

1. Set a pan of salted water over a high heat to boil. Add pasta, cover with a lid and bring back to the boil. Switch completely off and leave for 10 minutes. 
2. Preheat a small frying pan to medium hot. Add the pine nuts and fry (no oil) for 1-2 minutes until golden brown. 
   
   
   
   
3. Drain the pasta and add the remaining ingredients - pesto, toasted pine nuts, large handful of ruccola, chopped peppadews and Parmesan.
   
4. Stir and serve with extra Parmesan to taste.