Pesto pasta with tomatoes

Name: Pesto pasta with tomatoes
Total time: 10 min
Yield: 4 servings
Ingredients: 1 lb Fusilli pasta; 7 oz Basil pesto; 1 pint Cherry tomatoes; 3 oz Parmesan; 2 oz Pine nuts; 1 bunch Fresh basil; 2 tbsp Olive oil

Ten minutes. Genuinely ten.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1 lb Fusilli pasta
7 oz Basil pesto
1 pint Cherry tomatoes
3 oz Parmesan
2 oz Pine nuts
1 bunch Fresh basil
2 tbsp Olive oil· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 10 minutes

Boil the pasta in well-salted water.
Toast the pine nuts dry in a small pan until they smell nutty. Watch them — they burn in seconds.
Halve the tomatoes.
Drain the pasta, keeping a little water. Stir the pesto through with a splash of it so it loosens into a sauce.
Fold in the tomatoes. Pine nuts, torn basil and parmesan over the top.

Amounts are on the list above — they change with the number of people; the steps do not.

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