Serves 4–6
Preparation time 10 minutes
Cooking time 10–12 minutes
400–600 g (13–1 lb 2 oz) dried pasta twists, such as fusilli
3 ripe tomatoes
4 garlic cloves, peeled
50 g (2 oz) rocket leaves, plus extra to garnish
100 g (3½ oz) pine nuts
150 ml (¼ pint) olive oil
salt and black pepper
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, finely chop the tomatoes, garlic cloves, rocket and pine nuts by hand, then stir in the oil. Season with salt and pepper. Transfer to a bowl.
Drain the pasta, add to the bowl with the pesto and toss to combine. Serve immediately, garnished with a few basil leaves.
For tomato, parsley & almond pesto, put 4 ripe tomatoes, 2 cloves garlic, 50 g (2 oz) parsley, 100 g (3½ oz) almonds and 150 ml (½ pint) olive oil in a food processor and process until smooth.