Ditalini, literally translated means “small thimbles” these small tubes of pasta are quite commonly used in Sicily in many ways, but I find they are perfect for this simple pasta dish.
- For the Pasto
- 1 Can of Artichoke Hearts - - drained
- ½ a cup of Sundried Tomatoes in oil
- ½ a cup of unsalted toasted Cashews
- Some lemon zest
- Olive oil as needed
- 1 Clove of garlic
- Some rosemary
- some chilli and salt
- For the pasta
- a handful of black olives
- Olive oil
- Goat Cheese - Optional
Blend together all the ingredients for the pesto. Place in a glass jar if not using all of it straight away.
Boil the Ditalini Pasta, drain and toss in a generous helping of the red pesto. Add more olive oil,diced avocado pitted black olives. grated goat cheese and parsley. Serve warm or cold.