500 g bowtie pasta
½ cup basil pesto
3 tbsp olive oil
½ cup grated Parmesan
1 punnet (500 g) cherry tomatoes halved
Optional 1 red capsicum finely chopped
½ cup pine nuts toasted
- Cook pasta according to packet instructions. Drain, rinse in cold water and drain again thoroughly.
- Place in a serving bowl with all other ingredients. Toss to combine. Serve at room temperature. Storage: Keeps in the fridge for 24 hours.