Prep time: 30 min, Cooking time: 15 min, Serves: 4
INGREDIENTS
- 400g red and yellow cherry tomatoes
- Salt
- Freshly ground black pepper
- 120ml olive oil
- 300g penne
- 200g mini mozzarella
For the pesto
- 40g pine nuts
- 2 handfuls basil
- 2 tbsp lemon juice
- 1 clove garlic; peeled
- 2 tbsp freshly grated Parmesan
METHOD
1 Preheat the oven to 220℃, 200℃ fan, gas 7. Place the tomatoes on a baking tray. Season with salt and pepper, and drizzle with two tablespoons of olive oil. Roast in the oven for 15 minutes until soft.
2 Meanwhile, cook the penne in boiling, salted water according to the packet instructions until just tender. If you prefer, you can use rigatoni or fusilli instead.
3 For the pesto, toast the pine nuts in a dry frying pan until golden brown. Remove and allow to cool. Set a few basil leaves aside for garnish. Puree the rest of the basil with the lemon juice, pine nuts, garlic clove and remaining olive oil until smooth. Stir in the Parmesan and season with salt and pepper to taste.
4 Drain the pasta, rinse briefly with cold water and leave to drain. Allow the tomatoes to cool slightly. While the pasta is still warm, mix it with the pesto.
5 Fold in the tomatoes, mozzarella and reserved basil leaves. Pack the salad in portable containers with lids for your picnic. You can make it the night before and chill in the fridge.
TOP TIP
Short of time? Use ready-made pesto instead. Share your creations with us on Instagram.
Photo: StockFood/Great Stock!
