Pasta with Creamy Tomato Pesto

Ingredients

• 200 g fusilli
• 100 g sun-dried tomatoes in oil
• 2 clove garlic
• 3 tbsp sunflower seeds
• 50 g feta cheese
• 1 dl extra virgin olive oil
• 1 pinch salt
• ½ x red onion
• 1 dl cream

Method

1. Note: we are making a double portion of pasta and a double portion of creamy red pesto in this recipe, because it will be used in other recipes this weekly menu.
2. Boil the pasta in well salted water.
3. Make creamy red pesto by adding sun-dried tomatoes, garlic, sunflower seeds, olive oil and salt to a blender and mix until you are left with a smooth pesto.
4. Cut the red onion and fry in a frying pan with some olive oil until the onion turn soft.
5. Add half of the creamy red pesto to the frying pan and fry for a couple minutes before adding the heavy cream. Let simmer for 5 minutes.
6. Add the cooked pasta to the sauce and serve.
7. Note: Set aside half of the pasta dish and the rest of the red pesto if you are following the weekly menu. It will be used in other recipes.