This pesto pasta salad recipe is bursting with fresh flavour. It’s light, healthy and simple to make. Perfect for a quick lunch or al fresco dinner.

Serves: 2

All you will need is:

Che Pasta (any), 200g

Cherry tomatoes, 200g

Black olives, sliced 4 tbsp.

For the pesto:

Lamb Brand Walnuts, or any other nut / seed, 50g

Lamb Brand Salt and Pepper

Basil, 2 large handfuls 

Parmesan cheese, 2 tbsp. [optional]

Extra virgin olive oil, 60ml

Garlic clove, 1

Lemon, ½ squeezed

All you have to do is:

1. Bring a large pot of water to boil the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1 ladleful of cooking water, then drain and immediately rinse the pasta under cool water to prevent the pasta from sticking to one another. Transfer the pasta to a large serving bowl. 
2. Meanwhile, prepare the pesto: 
• In a small frying pan, toast the walnuts over low heat, stirring often, until fragrant and slightly golden. 
• Transfer the walnuts into a food processor. Add the basil, lemon juice, garlic, cheese (if using), salt and pepper. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the walnuts have broken down until smooth. 
3. To assemble the pasta salad: 
• Pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin out. 
• Then add the cherry tomatoes and olives. 
• Toss again to combine, then season with salt and pepper, to taste. 
• Finish off with a drizzle of olive oil.