Chilli-Tomato egg noodles with red pesto

INGREDIENTS (SERVES 4)                                        

• 1 package Chilli-Tomato Egg Noodles
• 75 g (3 oz) dried tomatoes in oil, drained
• 1 clove garlic
• 2 tsp pine nuts
• 7 tbsp olive oil
• 8 branches oregano
• 30 g (1 oz) parmesan cheese, grated
• salt, pepper

PREPARATION

1. Cut tomatoes into small pieces and peel the garlic
2. Roast the pine nuts in a pan without oil.
3. Mix tomatoes, garlic, pine nuts and add olive oil.
4. Wash oregano, shake dry, pluck the leaves and chop finely.
5. Stir in parmesan cheese with a spoon and season with salt, pepper and oregano.
6. Cook the noodles in a large pot with boiling salted water until al dente. Drain, mix with the pesto and serve.