Pesto Fusilli

You simply can't beat pesto!

Ingredients:

• 450g tricolour fusilli
• 1 small onion, finely diced
• 3 long thin carrots
• 2 stalks celery, finely diced
• ¹/₄ cup sundried tomatoes, finely diced
• ¹/₄ cup extra virgin olive oil (if your sundried tomatoes are of the packed-in-olive-oil variety, use this)
• 3 tablespoons lemon juice

Pesto:

• ¹/₃ cup dried basil
• ¹/₃ cup pine nuts
• 3 - 4 large cloves garlic
• ¹/₄ cup extra virgin olive oil

Cook pasta according to package directions.

Prepare the pesto: drop garlic cloves into a food processor with the blade running. Add basil and pine nuts and process until everything is finely chopped. Drizzle in olive oil until the pesto forms into a thick paste.

Cut carrots into approximately 1 ¹/₂ inch segments, then slice these thinly lengthwise.

Heat oil in a large skillet over medium-high heat. Add onion and celery and sauté 3 or 4 minutes. Add carrots and continue to cook 6 to 8 minutes or until vegetables are soft.

Add pesto, sundried tomatoes and lemon juice and cook for 1 minute, stirring well.

Add sauce to pasta, mix thoroughly and serve.

Serves four or so.