A variety of pasta is an absolute store cupboard essential as you can rustle up a hearty family meal within minutes. We love pesto pasta cold in the school lunch box too, with a little salad and some fresh tomatoes.
- 120g gluten free farfelle (bow shaped) pasta
- 1 fresh basil plant, leaves and stalks
- 60g parmesan, freshly grated
- 6 tbsp olive oil
- 40g pine nuts, toasted in a pan
- 3 garlic cloves
- Handful salad leaves
- Handful fresh plum tomatoes, halved
* This recipe is vegetarian
WHAT YOU NEED TO DO
Pour the pasta into a deep pan of salted boiling water and cover with the lid for 12 minutes.
Meanwhile, in a food processor, pulse all the basil and the pine nuts several times before adding in the garlic and the parmesan. Pulse again then using a spatula, scrape down the sides of the bowl to make sure you’re getting all the flavour in.
Put the food processor on a slow blend, and steadily drizzle in the olive oil. Don’t pour it all in at once, as it will separate from the mixture. Occasionally stop the food processor to scrape down the sides of the bowl again before continuing.
Season with salt and pepper to taste and blend until the mixture is at a smooth consistency.
Test the pasta to make sure it’s cooked to your liking, or al dente (still with a bit of a bite!) then drain it before mixing through the pesto, thoroughly to make sure all the pasta is covered.
Serve hot with freshly grated parmesan or leave to cool and enjoy as lunch with torn salad and fresh tomatoes.