Bow-tie pasta with basil and walnut pesto
Serves 4 Prep time 10 mins Assembly time 15 mins FOR THE BASIL AND WALNUT PESTO 2 packed cups fresh basil 60g shelled walnuts 3 medium-sized garlic cloves, minced 100g freshly grated Parmesan or Romano cheese 60ml extra-virgin olive oil
FOR THE SALAD 4 cups bow-tie pasta, cooked according to instructions on the package 10 green olives, pitted and roughly chopped, plus extra for serving 50g walnuts or pine nuts, toasted 100g cherry tomatoes, halved Fresh basil, coarsely chopped, as required 1 tbsp olive oil
1 To prepare the pesto, in a food processor blend together the basil and walnuts to make a coarse paste. Add the garlic and cheese and blend again.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
3 Add a pinch of salt and freshly ground black pepper to taste. Set aside.
4 To assemble the salad, place the pasta in a large bowl. Mix in the pesto a little at a time. Toss well until the pasta is well coated with pesto.
5 Add the remaining ingredients and toss again. Season with salt and freshly ground pepper and serve at room temperature or chilled.