Rustle up this easy pesto pasta salad for the family. Customise it by adding your kid’s favourite veg
Prep:10 mins
Serves 6
400g farfalle pasta3 tbsp olive oil50g pine nuts5 tbsp pesto (see recipe, right and below, if you want to make your own)10 large basil leaves½ lemon, juiced and zested50g parmesan or vegetarian alternative, shaved
STEP 1Cook the pasta following pack instructions, then drain and toss in 1 tbsp of the oil. Transfer to a large bowl and set aside to cool, tossing occasionally so it doesn’t stick.STEP 2Toast the pine nuts in a dry frying pan over a low heat, constantly moving them for 4-5 mins until browned. When the pasta has completely cooled, toss through the pesto, toasted pine nuts, remaining olive oil, basil, lemon zest and juice, and the tomatoes, sweetcorn, peas and rocket, if using. Season, then scatter over the parmesan and serve.
