DINE-IN favourites

CAPRESE PASTA SALAD

SERVES 4 PREP AND COOK: 30 MINS

250g casarecce pasta
450g heirloom cherry tomatoes, halved
180g tub mini bocconcini, drained
1 cup small fresh basil leaves

SPINACH PESTO

2 cups baby spinach (70g)
1 cup fresh basil leaves
1 small clove garlic, peeled
⅓ cup grated parmesan
2 tblsps pine nuts, toasted
1 tblsp lemon juice
½ cup olive oil

1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Rinse under cold water. Drain well.

2 Meanwhile, to make spinach pesto, place spinach, basil, garlic, parmesan, pine nuts and lemon juice in a food processor. Process until coarsely chopped. With motor operating, add oil in a slow, steady stream until combined. Season with salt and pepper.

3 Combine pasta, tomatoes, bocconcini, basil and spinach pesto in a large bowl. Toss to coat.

Great idea

This salad can be served as a side dish. As an alternative, add cooked, shredded chicken before serving. Spinach pes to is best made on the da y of serving,