Pesto pasta salad

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Foto’s: Micky Hoyle Galery

You could use any pasta, but I prefer pasta rice because it's easier to spoon.

(4 to 6 portions)

500 ml pasta rice
50 g pine nuts
100 g black olives, pitted
200 g small rosa tomatoes, halved
30-40 ml basil pesto
30 ml olive oil
salt and freshly ground black pepper to taste
50 g parmesan, very thinly sliced
a few fresh basil leaves

Cook pasta according to instructions on the packet. Drain and allow to cool. Heat a pan and roast pine nuts until just brown. Mix pasta, pine nuts, olives, tomatoes, pesto and olive oil. Season with salt and pepper. Top with parmesan shavings and fresh basil.

Assistent Melissa Pecoraro

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