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Hexagonali with white wine, pesto and sun-dried tomatoes

Preparation: 10 minutes  
Cooking: 15 minutes


2 tbsp butter
1 tbsp olive oil
1/4 cup sun-dried tomatoes (chopped)
2 mint leaves
1/2 cup white wine
4 tbsp Pesto
Salt and pepper to taste


  1. While Pasta is cooking, in a sauce pan melt butter and add olive oil  (med heat)
  2. Cut your sundried tomatoes and add to pan, sauté (4 to 5 min)
  3. Add mint and basil (2 to 3 min)
  4. Add white wine and pesto and sauté another 2 to 3 min
  5. Drain your pasta and add to pan
  6. Add salt and pepper to taste
  7. Garnish your plate with a brochette of cherry tomatoes and basil, add pine nuts if you desire.

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