Penne with pesto, rosa tomatoes and walnuts
Heat 125g ready-made pesto in a frying pan and toss through 250g Rosa tomatoes. Cook 400g penne in plenty of salted water until al dente and drain. Pour the pasta into a large serving dish and toss through the sauce. Scatter with 50g coarsely chopped walnuts and serve.
To drink: Mont Rochelle Reserve Sauvignon Blanc’s charming herbaceous element is a sublime match for pesto.