Directions​

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1. Cook and drain the rotini according to the package directions.

2. While the rotini is cooking, pour the sauce into a 4-quart saucepan and heat over medium heat until hot, stirring often. Add the cooked rotini and toss to coat. Sprinkle with fresh basil before serving, if desired.
    

Tips

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• For Creamy Chicken, Roasted Pepper & Mozzarella Pesto Pasta, heat the sauce in a 12-inch skillet. Add the cooked rotini, 2 cups cubed cooked chicken, 1 1/4 cups fresh mozzarella balls and 1 cup chopped roasted red pepper strips and and stir to coat.