Veggie Pasta Salad

Firstly, begin cooking the pasta according to the packet instructions.

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.

Once the pasta is cooked and cooled, stir in the pesto until thoroughly combined.

Rinse and half the cherry tomatoes, adding them to the salad.

Tear and rip up both the ricotta and mozzarella and add this to the pasta.

Grate on the remaining parmesan, and sprinkle some more basil over the servings of salad.