Build Your Own Pesto Pasta Salad

• farfalle pasta↗400g g
• olive oil↗3 tbsp tbsp
• pine nuts↗50g g
• pesto↗5 tbsp tbsp

  (see recipe on the right and below if you want to make your own)

• basil leaves↗10 large
• lemon↗½ ½

  juiced and zest

• parmesan↗50g g

  or vegetarian alternative, grated

• cherry tomatoes↗halved

  drained corn, peas, arugula

Step-by-step instructions

1. 1

   Cook the pasta according to the package instructions, then drain and toss with 1 tbsp of oil. Transfer to a large bowl and let it cool, stirring occasionally so it doesn’t stick.

2. 2

   Toast the pine nuts in a dry pan over low heat, stirring constantly, for 4‑5 minutes until golden. When the pasta is completely cooled, toss it with pesto, the toasted pine nuts, the remaining olive oil, basil, lemon zest and juice, as well as the tomatoes, corn, peas and arugula if using. Season, then sprinkle with parmesan and serve.