Tomato, mint & mozzarella fusilli

SERVES 4 | PREP 5 MINS | COOK 15 MINS PERSONALPOINTS: 12

• 240g fusilli

• 1 tbsp olive oil

• 600g cherry tomatoes

• 1 garlic clove, crushed

• Zest of 1 lemon

• Large handful fresh mint, leaves picked and roughly chopped, plus extra whole leaves, to serve

• 225g light mozzarella, drained and roughly torn

1. Bring a pan of water to a boil, add pasta and cook for 8-10 minutes, until al dente. Drain, reserving 200ml of cooking water.

2. Meanwhile, heat oil in a large pan and cook tomatoes over a medium-high heat for 8-10 minutes, until just broken down. Add garlic and cook for another minute.

3. Add the pasta to the pan and toss to combine. Gradually add reserved cooking water, stirring after each addition, until you have a light sauce.

4. Remove from heat and stir in lemon zest and mint. Season to taste and serve topped with torn mozzarella and extra mint leaves.