- STEP 1
Firstly, begin cooking the pasta according to the packet instructions.
- STEP 2
To make the pesto: roughly chop the basil leaves and pulse in a food processor(or bash) to a paste; add the pine nuts, garlic and a pinch of salt, then pulse again; stir in half of the parmesan and drizzle in some oil, bringing it to an oozy consistency; then squeeze in a little lemon juice to your desire.
- STEP 3
Once the pasta is cooked and cooled, stir in the pesto until thoroughly combined.
- STEP 4
Rinse and half the cherry tomatoes, adding them to the salad.
- STEP 5
Tear and rip up both the ricotta and mozzarella and add this to the pasta.
- STEP 6
Grate on the remaining parmesan, and sprinkle some more basil over the servings of salad.