Penne Rigate Pasta with Sundried Tomato and Vegan Pesto

Method:

1. In a large pot, bring to boil some water for the pasta.
2. In the meantime, put a little EVOO in a saucepan over the stove at low heat.
3. In the saucepan, add the pesto and sundried tomatoes (cut into strips) and let it cook at low heat.
4. When the water boils, put in it the salt. After a couple of minutes, put in the pasta. Cook for 8 minutes.
5. Once the pasta is ready, drain the pasta and pour it into the saucepan with the sundried tomatoes and the pesto. If needed, add 1 or 2 tbsp of the cooking water to the saucepan as well to make it creamier.
6. Mix all the ingredients with the pasta and serve!

*Don’t forget to add 1 tbsp of olive oil to each plate when the pasta is plated!

(Makes 4 servings)