Pappardelle With Pesto And Semi-Dried Tomatoes


  • 2 X 375 g Packets of Fresh Pappardelle
  • 96 grams Prepared Pesto
  • 12 Chopped Slices Salami
  • 64 grams Semi-dried Tomatoes
  • 2 tbsp Toasted Pine Nuts
  • Pasta
  • Grated Parmesan, to serve


  1. Cook pappardelle in a large saucepan of boiling, salted water for 2 minutes, following packet instructions.
  2. Drain well. Return pasta to pan with prepared pesto, chopped slices salami, semi-dried tomatoes and toasted pine nuts.
  3. Toss well. Serve topped with grated parmesan