Method
- Cook pasta according to package directions, in the water. Drain and let cool.
- Transfer pasta to a bowl and toss with the mozzarella, chopped sun-dried tomatoes, Sun blushed tomatoes and cherry tomatoes. Drizzle with lemon juice and some of the oil from the blushed tomatoes..
- Prepare pesto dressing. Pulse together basil leaves, garlic, parmesan, olive oil, lemon juice, roquette, spinach and salt in a food processor. Scrap down the sides of the bowl with a rubber spatula if needed and pulse again until very smooth.
- Add dressing to pasta mixture and toss to combine. Adjust salt and pepper if needed and serve.
To add extra texture, serve with toasted ciabatta.
Ingredients
Serves 6
- 200g fusilli pasta or similar type of pasta
- 1 Litre of boiling water
- 110 g Mozzarella
- 10 sun-dried tomatoes in oil, drained and chopped
- 5 Sunblushed Tomatoes qquartered
- 10 cherry tomatoes (Red and Yellow), halved
- the juice of 1/2 lemon
Pesto dressing
- 1 large fresh basil bunch
- 50g Roquette
- 50g Baby Spinach
- 1 garlic clove, minced
- 2 tbsp parmesan cheese, shredded
- 1/4 cup olive oil
- the juice of 1/2 lemon
- a pinch of salt