- Total Fat
- Total Carbohydrates
- 300g Barilla Farfalle
- 200g bocconcini
- 200g cherry tomatoes, halved
- 2 spring onions, thinly sliced
- 35g toasted pine nuts
- 2 sprigs of fresh basil
For the dressing
- 1 jar Barilla Sundried Tomato Pesto
- 1 lemon, juiced
- Freshly ground black pepper
- Rock salt, for pasta water
TO STARTBring a large pot of water to the boil and add rock salt.
COOK THE PASTACook the Barilla Farfalle until al dente, following the instructions on the box. Drain the pasta, drizzle with a little olive oil and leave to cool slightly.
PREPARE THE DRESSINGPrepare the dressing by combining the Sundried Tomato Pesto with lemon and pepper. Stir through the pasta, ensuring it is all evenly coated.
PREPARE THE SALAD
Drain the bocconcini and cut into bite-sized pieces. Mix the bocconcini, cherry tomatoes, and spring onions with the pasta and place on a large plate. Garnish with basil leaves and pine nuts.