150
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
Instructions
- 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.
