RecipeMuncher

INGREDIENTS 750g tricolore or wholemeal fusilli (cooked in slightly salted water and drained) 1½ jar good quality green pesto 6 large fresh tomatoes (cut into small wedges) 1 medium leek (washed and sliced) ½ garlic head (cloves peeled and chopped) 2 tbs Carotino or olive oil 300g jar sundried tomatoes (drained and chopped) black peppercorns sea salt - optional lots of fresh basil leaves (chopped) METHOD In a large bowl combine cooked pasta with pesto. In meantime mix fresh tomatoes, leek and (...)