This simple pesto pasta salad is dressed with fresh basil pesto. You will only need half of the pesto for this recipe: keep the rest for another meal – it’s delicious with Mediterranean vegetables, fish or chicken, or, of course, stirred through freshly cooked linguine.
Each serving (based on 3 servings) provides 602 kcal, 23g protein, 46g carbohydrates (of which 4g sugars), 35g fat (of which 11g saturates), 6g fibre and 1.5g salt.
Ingredients
For the pesto
50g/1¾oz fresh basil, plus extra to garnish
50g/1¾oz pine nuts, toasted
2 garlic cloves, roughly chopped
8 tbsp extra virgin olive oil
50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated
For the pasta salad
175g/6oz fusilli or farfalle pasta
150g/5½oz fine green beans, cut into 2cm/¾in lengths on the diagonal
15 cherry tomatoes, halved
8 sun-blush tomatoes in oil, drained and halved
¼ unwaxed lemon, finely grated zest and juice
150g/5½oz (drained weight) mini buffalo mozzarella balls, cut or torn in half
handful rocket leaves
salt and freshly ground black pepper
Recipe tips
Method
To make the pesto, tip the basil into a food processor, add 40g/1½oz toasted pine nuts and the garlic. Season with salt and pepper and whizz until roughly chopped.
Add 3 tablespoons of olive oil and whizz again, occasionally scraping down the sides with a rubber spatula. Add a further 3 tablespoons of olive oil and whizz again until almost smooth. Scrape the mixture into a bowl and stir in the grated Parmesan. Add more salt and pepper to taste, cover and place in the fridge until needed.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions. Add the beans to the pan for the last minute of cooking time. Drain the pasta and beans in a colander and refresh under cold running water to stop the cooking process. Leave to drain well.
Tip the drained pasta and beans into a large bowl. Add the cherry and sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and juice and mix well to coat the pasta in the pesto.
Add the mozzarella to the bowl with the rocket and stir gently to combine. Garnish with basil leaves and the remaining toasted pine nuts.
Recipe Tips
Leftover pesto keeps well for a week in a jar or an airtight container in the fridge.
Souirce: BBC
