Pesto Trapanese Salad

Serves 4

Time 20 minutes

Ingredients

400g penne  

½ cup blanched almonds, lightly toasted 

100g sundried tomatoes

3 garlic cloves, peeled 

1¼ cup basil leaves 

1 cup rocket 

500g cherry tomato, cut in halves 

½ cup pecorino, grated 

Extra virgin olive oil 

Salt & pepper

Method

In a pot of boiling salted water, add pasta and cook as per packet instructions. Once cooked, strain and refresh under cold running water. Set aside.

In a food processor, add almonds, sundried tomatoes, garlic, 1 cup of basil, cheese, rocket and enough oil to blend. Add salt and pepper to taste.

In a large bowl add pasta, pesto and remaining tomatoes. Mix together.

To finish garnish with remaining basil over the top. Serve and enjoy with family and friends!