PASTA SALAD WITH GOAT’S CHEESE & TOMATOES

Serves6

For the pesto

● 2 cloves of garlic, peeled

● 200g (7oz) cherry tomatoes

● 10 sun-dried tomatoes in oil, drained

● 25g (1oz) each of pumpkin seeds and pine nuts

● A large bunch of basil, some reserved for serving

● 100ml (3½fl oz) olive oil

● Salt and freshly ground black pepper For the salad

● 300g (10½oz) pasta shapes

● 100g (3½oz) mixed heritage tomatoes, quartered

● Chilli flakes (optional)

● 150g (5½oz) log of soft goat’s cheese, sliced

Put the ingredients for the pesto in a food processor and pulse until all combined and finely chopped. Season and set aside. Cook the pasta according to the packet instructions, less 1 minute for al dente. Drain and refresh with cold water.

Tip the pasta into a bowl and stir through the pesto, quartered tomatoes and chilli flakes (if using). Season to taste.

Serve on plates topped with the slices of goat’s cheese, and garnished with extra basil.