Sufra Dayma:

Beef and Vegetable Pasta with Pesto

By Moushira Abdel-Malek

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Serves 4

Ingredients:

400 gms rigatoni pasta

250 gms cherry tomatoes (halved)

1 can condensed soup (your choice)

1/2 cup pesto sauce

2 tsp olive oil

Salt (to taste) + pepper

Method:

Cook pasta in a large saucepan of salted boiling water until just tender. Meanwhile, heat oil in a frying pan over medium heat. Add the tomato and cook for a few minutes, until soft. Add the soup and stir to combine until well heated. Drain pasta and add to tomato mixture. Toss to combine. Transfer pasta into serving dish. Add pesto sauce at table. Toss to combine and season to taste. Serve immediately with a mixed green salad.