Orecchiette with Trapanese-style pesto

Name: Orecchiette with Trapanese-style pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 500 g pack No.1 Orecchiette; 1 clove/s garlic clove; 100 g pack blanched almonds, toasted and roughly chopped; 25 g packs basil; 250 g packs No.1 British Dulce Deliciosa Vine Tomatoes, off the vine, halved; 60 g pecorino, finely grated, plus extra to serve; 4 tbsp extra virgin olive oil, plus extra to serve; 150 g pack wild rocket

A vibrant pesto from Sicily, with almonds and juicy tomatoes.

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HealthyLow in saturated fat1 of your 5 a day

Serves6
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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500g pack No.1 Orecchiette
1 clove/s garlic clove
100g pack blanched almonds, toasted and roughly chopped
2 x 25g packs basil
2 x 250g packs No.1 British Dulce Deliciosa Vine Tomatoes, off the vine, halved
60g pecorino, finely grated, plus extra to serve
4 tbsp extra virgin olive oil, plus extra to serve
150g pack wild rocket

Cook the pasta in a large pan of salted boiling water according to pack instructions. Meanwhile, place the garlic, almonds and most of the basil, including the stems, into a food processor and blitz until chopped. Add half the tomatoes, the cheese and 4 tbsp oil, then blitz to a saucy consistency.
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan with the pesto and the remaining tomatoes, then stir until combined, adding a little reserved water to loosen if needed.
Put the rocket into a large bowl, dress with a drizzle more oil, then finish with a few shavings of pecorino to serve on the side. Spoon the pasta into bowls, then top with more cheese and a few basil leaves