Meals and Courses

  • 400 g (13 oz) farfalle pasta
  • 5 tablespoons basil pesto (see below)
  • 100 g (3½ oz) rocket
  • 120 g sun-blushed tomatoes
  • small handful of basil leaves
  • 60 g (2¼ oz) Parmesan cheese, grated
  • salt and pepper

Cook the pasta in a large saucepan of boiling water for about 10 minutes or according to the instructions on the packet until it is just tender. Refresh under cold water, drain and place in a large salad bowl. Stir in the pesto so that the pasta is well coated and add the rocket.

Drain the tomatoes and add them to the pasta with the basil leaves and 40 g (1½ oz) of the grated Parmesan. Season with salt and pepper, and serve the salad scattered with the remaining Parmesan.

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