Bring a large pot of water to the boil and add rock salt
Cook 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 dressing by combining the Sundried Tomato Pesto with lemon and pepper. Stir through the pasta, ensuring it is all evenly coated
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
"Give people food that you would give your own children"
Pietro Barilla
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