Ingredients

250g dried elbow pasta
1/2 cup basil pesto
1/2 cup light thickened cream for cooking
1/4 cup drained and chopped semi-dried tomatoes
225g jar marinated antipasto, drained
1/3 cup panko breadcrumbs
1/3 cup grated parmesan
1 tablespoon pine nuts Olive oil
cooking spray Shredded fresh basil leaves, to serve

Method

Step 1: Cook pasta following packet directions. Drain well.
Step 2: Combine pesto and cream in a large bowl. Add pasta, tomatoes and antipasto. Stir to combine. Season with salt and pepper.
Step 3: Preheat grill on medium-high heat.
Step 4: Spoon the pasta mixture into a 6-cup-capacity flameproof baking dish. Combine breadcrumbs, parmesan and pine nuts in a bowl. Sprinkle over pasta. Spray with oil. Grill for 2 to 3 minutes or until golden. Serve sprinkled with basil.

This satisfying side dish goes well with grilled pork sausages, pan-fried fish fillets or roast chicken.