Pasta salad

serves 6–8

ingredients
450g/1lb penne
100g/4oz fresh basil leaves
2 garlic cloves, crushed
50g/2oz Parmesan cheese,
freshly grated
2 tablespoons pine nuts, toasted
75ml/3fl oz olive oil
250g/9oz cherry tomatoes,
halved
1 small red onion, sliced into
thin wedges
150g/5oz pitted black olives

• Cook the pasta in lightly salted
boiling water until al dente. Drain,
retaining a very little of the cooking
water to keep moist. Set aside to
cool while you make the pesto.

• Blend or process the basil, garlic,
Parmesan and pine nuts until
roughly chopped. With the motor
running, add the oil in a thin
stream until well combined.

• Put the pasta in a large bowl, stir
in the pesto and mix well. Add the
tomatoes, onion and olives. Stir
gently. Chill for 1 hour, then serve.