Ingredients
Serves 4 - 8: Suitable for vegetarians
- 400g baby tomatoes
- 2 Tbsp(30ml) olive oil
- seasoning
- 3 cups of pasta bowties
- 1⁄8 cup(125ml) Nola Ultra Creamy
- 2 Tbsp(30ml) basil pesto
- 150g tub of soft mozzarella balls
- 10g basil leaves
Method
- Preheat the oven to 180°C.
- Toss the tomatoes with the oil and season well.
- Spread onto a lined baking tray and roast in the oven for 10 minutes or until just bursting.
- Cook the pasta in boiling salted water according to the packaging’s instructions.
- Drain and leave to cool.
- Add the pesto to the mayo, mix well and season to taste.
- Mix the mayo through the tomatoes and pasta.
- Tear the mozzarella balls and fresh basil leaves in half and scatter on top.
- Season with extra black pepper and serve.
For the dressing:
- Preheat the oven to 180°C.
- Toss the tomatoes with the oil and season well.
- Spread onto a lined baking tray and roast in the oven for 10 minutes or until just bursting.
- Cook the pasta in boiling salted water according to the packaging’s instructions.
- Drain and leave to cool.
- Add the pesto to the mayo, mix well and season to taste.
- Mix the mayo through the tomatoes and pasta.
- Tear the mozzarella balls and fresh basil leaves in half and scatter on top.
- Season with extra black pepper and serve.
