240gm small pasta shells
160gm low fat mozzarella, cut or torn in chunks.
12 red cherry tomatoes, sliced
12 yellow cherry tomatoes, sliced
50gm wild rocket, torn
For the pesto:
20gm basil (leaves and stalks)
2 Tblsp olive oil
1 Tblsp balsamic vinegar
1 Tblsp water
20gm pecorino cheese
1 clove garlic
30gm pine nuts
Method
To make the pesto:
Place all the ingredients in a food processor and blitz to a paste.
Cook the pasta in lightly salted boiling water until al dente.
Cool under cold running water.
Drain well.
In a large bowl, stir the pesto through the pasta until the shells are coated.
Add the mozzarella, tomatoes and rocket and toss well.
Serve with crusty bread if desired.
I’ve used pecorino cheese because it was what I had – you could use parmesan instead. Pecorino has a similar flavour but costs less than parmesan.
