Brown Rice Pasta in Pesto Sauce

Ingredients

• 200g Di Grano Brown Rice and Maize Pasta

• 2 tbsp Chopped Garlic

• ¼ cup Cubed Onion

• ¼ cup Button Mushroom cut into medium size pieces

• ¼ cup Broccoli Florets

• ¼ cup sliced Green Capsicum

• 2 tbs Olive Oil

• 1 tsp Dried Rosemary

• 1 tsp Chili Flakes

• 2 tbsp Fresh Cream

• ½ cup Basil Pesto, homemade or store bought

• 2 tbsp fresh sliced Olives

• Salt to Taste

To Pre-Cook Pasta

• 1ltr of water

• 1 tsp Salt

Cooking Instructions

• Bring a large pot of lightly salted water to a boil. Once the water starts boiling add in Di Grano Brown Rice and Maize Pasta and let it cook for 9-10 minutes according to the packaged instructions.

• Strain the pasta and rinse under cold water until cool

• In a pan heat 2 tbs of oil and sauté chopped garlic until cooked

• Add in Onions and Sauté onion until translucent.

• Stir in Mushrooms, Broccoli Florets, sliced capsicum and cook for about 2-3 minutes

• Once cooked, add in the pre-cooked pasta.

• Season with Dried Rosemary, Chili Flakes, salt and add in the Basil Pesto and fresh cream.

• Quickly toss to coat the pasta and to mix the ingredients together.

• Garnish with sliced Olives and serve