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!