- Great for using up left over pasta…..cold pasta of choice but short tubes or fusilli work best.
- Add some veg stock and a little extra virgin olive oil to a pot and warm through.
- Add 4 TBS of Pesto Rosso and stir until pasta is well coated.
- Add some cooked chicken or prawns, if available.
- Pour into a warm serving dish, sprinkle with freshly grated parmesan cheese and garnish with a spring of fresh basil.
