Foodie Friday: Sundried Tomato Pasta with Peppers and Olives

sundried-tomato-pasta(Serves 2)

Ingredients:
200g fusilli or farfalle pasta
130g chopped fresh peppers
50g pitted olives, halved
1 tbsp oil
4 tbsp sundried tomato pesto
125g mozzarella, torn
Fresh basil leaves, to serve

Method:
1. Cook the pasta to pack instructions and drain well.
2. Meanwhile, in a large pan, fry the peppers and olives in the oil until heated through. Add the cooked pasta and the pesto. Toss together until well combined.
3. Scatter over the mozzarella and heat until it’s just starting to melt. Serve scattered with fresh basil leaves.

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