Skillet Pesto Palmini


1 12 ounce package Palmini Linguini Pasta (Heart of Palm Pasta)

1 Tbsp Rouses Extra Virgin Olive Oil

3 Tbsp Alessi Pesto

1 tsp Red Pepper Flakes

Rouses Grated Parmesan Cheese to taste

8 Mezzetta Sun Dried Tomatoes and 8 lemon wedges  for garnish


  1. Place 8 sundried tomatoes in ½ cup water to soak.
  2. Using a colander, drain and rinse Palmini pasta under running water.
  3. Place Palmini and olive oil in medium size skillet and begin to saute over medium heat, continuously slowly stirring for 5 minutes.
  4. Stir in pesto and red pepper flakes. Continue to stir in pan until mixture is evenly heated, approximately 5 minutes.
  5. Let stand in pan for 5 minutes. Remove sundried tomatoes from water as they should be softened.
  6. Plate pesto palmini in plate and garnish with sundried tomato and lemon. Add grated parmesan to taste.

Nutrition Facts:
Calories: 143; Total Fat: 13 g; Sodium: 198 mg; Carbohydrate: 4 g; Protein: 3 g

Ingredients used in this recipe