500g fusilli pasta
For the pesto:
1-1/2 cups lightly packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmesan cheese
3 tbsp red- or white-wine vinegar
2 tbsp fresh lemon juice
2 tsp finely chopped garlic
1/2 tsp finely grated lemon zest
freshly ground black pepper
Choose things like chopped cherry tomatoes, spinach leaves, feta, black olives, pine nuts.
- Cook the pasta according to instructions, drain and allow to cool.
- Put the pesto ingredients in a blender. Blend until smooth. Season with salt and pepper to taste.
- When the pasta is cool, add your choice of salad ingredients.
- Pour pesto over the salad and toss the salad well.
Red Lentil, Chickpea and Chilli Soup
2 tsp. cumin seeds
large pinch chilli flakes
1 tbsp olive oil
1 red onion chopped
140g red split lentils
400g can tomatoes
200 can chick peas
small bunch coriander
4 tbsp Greek yoghurt
Dry fry cumin seeds and chilli flakes for 1 minute.
Add oil and onion and cook for 5 minutes.
Stir in lentils, stock and tomatoes, bring to boil, then simmer for 5 minutes.
Whizz in food processor until it is a rough puree.
Pour back into pan and add chickpeas.
Heat gently, season well and stir in coriander.
Serve with a dollop of yoghurt and coriander leaves.