Tomato & basil pasta salad

Name: Tomato & basil pasta salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 25 g pack basil, leaves picked; 1 clove/s garlic, roughly chopped; 50 g toasted flaked almonds, plus extra to serve; 1 tsp salt; 300 g pack No.1 Red Choice Vine Tomatoes; 4 tbsp olive oil (ideally extra virgin); 1 tbsp lemon juice; 350 g fusilli or other dried pasta shapes; 45 g wild rocket; 50 g pecorino, shaved or grated

Fresh tomatoes create a pesto base for this Sicilian-inspired pasta salad. Use a hard cheese that’s suitable for vegetarians if you prefer.

0 out of 5 stars(0) Rate this recipe

Low saltSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

25g pack basil, leaves picked
1 clove/s garlic, roughly chopped
50g toasted flaked almonds, plus extra to serve
1 tsp salt
300g pack No.1 Red Choice Vine Tomatoes
4 tbsp olive oil (ideally extra virgin)
1 tbsp lemon juice
350g fusilli or other dried pasta shapes
45g wild rocket
50g pecorino, shaved or grated

Put the basil, garlic and almonds in a food processor with the salt. Whizz to a sticky paste. Roughly chop the tomatoes, then add two-thirds to the processor with the oil and lemon juice. Pulse together to a loose pesto. Put in a large mixing bowl and set aside.
Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to pack instructions, then drain. Toss the hot pasta and rocket through the pesto and allow to cool for 5 minutes.
Add the remaining chopped tomatoes to the bowl with the pecorino and some extra toasted flaked almonds, then serve.

Cook’s tip

Leftovers

Pecorino

This mild and slightly salty sheep’s milk cheese from Italy is also used in cacio e pepe pasta. Use it as you would Parmigiano Reggiano – it’s a little less salty but has a lovely tang.

Typical values per serving when made using specific products in recipe