Saturday, June 7, 2008

Pasta Salad

Pasta Salad
serves 6–8

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

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