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Ingredients
  • 350g / 12oz spiral pasta (fusilli, or other of choice, 3 ½ cups)
  • 1 tbsp salt , for cooking pasta
  • subheading: PESTO (NOTE 1):
  • 2 tbsp pinenuts , toasted (sub walnuts, cashews, almonds)
  • 2 cups (tightly packed) basil leaves
  • 1 small garlic clove , minced
  • ½ cup parmesan , finely grated
  • ½ tsp cooking/kosher salt
  • ¼ tsp black pepper
  • 7 tbsp extra virgin olive oil (or 50/50 grapeseed/olive oil)
  • subheading: PASTA SALAD:
  • 2 tbsp mayonnaise (S&W, else Hellman’s, Note 2)
  • 250g (1 heaped cup) cherry tomatoes, cut in half
  • 220g/ 7 oz baby bocconcini , drained, cut in half (Note 3)
  • 1 cup (tightly packed) baby rocket/arugula leaves (40g)
  • ½ tsp cooking/kosher salt
  • Small basil leaves , optional garnish
Steps
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