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Sundried Tomato & ‘Mozzarella’ Penne

Serves 4

Penne Pine Nuts Sun Dried Tomatoes Pesto 2



1. Boil the penne in a large pot of salted boiling water for 12-14 minutes until tender.
2. Slice the Mozzarisella into 1cm pieces.
3. Toast the pine nuts in a hot oven until coloured. This will only take a few minutes, be careful as they burn easily!
4. When the pasta is cooked, drain well then mix in the pesto and drained tomatoes.
5. Top with Mozzarisella and toasted pine nuts.

Used in this recipe

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