Brilliant midweek or lazy weekend dinner.
Pasta (from the Winchester Farmers Market)
mixed with home made pesto,
The Tomato Stall oven roasted tomatoes
Cook pasta in boiling water for about 10 minutes, stir in pesto, cooked red pepper, dried tomatoes and cook for a few minutes. just before stirring add avocado and rocket and season with black pepper.
Pesto made by blending cashews, basil, a little coriander and garlic, blend with olive oil. any leftover pesto can be frozen in ice cube trays and use one or two for pasta or panninis next time.