How to make it

  • Cook pasta according to pkg. directions, drain and turn back into the cooking pot. Add the pesto to the pasta and stir over medium heat until it all comes together.
  • Divide between 3 or 4 plates and sprinkle with freshly grated Parmesan cheese and liberally with black pepper.
  • Variation – While the pasta is cooking, poach as many eggs as people you are serving and top the pasta with the egg. Serve immediately.
  • To finish off serve with a green salad and balsamic vinaigrette or a flatbread.
  • Wine recommended: New Zealand Sauvignon Blanc

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