15-Minute Pesto Pasta with Sun Dried Tomatoes

The trick to a silky pesto pasta is a splash of starchy pasta water. Bronze die-cut fusilli makes it even better: the rough spirals hold on to every bit of sauce.

Ingredients (serves 4)

• 1 bag Néssi organic bronze die fusilli
• 1 jar Néssi basil pesto
• 1/2 cup sun dried tomatoes, sliced
• 1 cup cherry tomatoes, halved (optional)
• Grated parmesan
• Coarse sea salt for the pasta water

Instructions

1. Cook the fusilli in well-salted boiling water until al dente. Save 1 cup of pasta water.
2. In a large bowl, loosen the pesto with 3–4 tbsp of hot pasta water.
3. Add the drained pasta, sun dried tomatoes and cherry tomatoes. Toss, adding more pasta water until creamy.
4. Serve with parmesan and a drizzle of extra virgin olive oil.

Make it a full meal

• Add grilled chicken or white beans
• Serve cold the next day as a pasta salad

More: easy Italian recipes · bronze-die vs regular pasta