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Fresh tomato and mozzarella pasta
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500g cherry tomatoes, quartered
1 x Grated zest and juice of ½ lemon
2 tbsp Crespo pitted dry black olives, sliced
300g Waitrose LOVE Life wholewheat fusilli
1 Large handful of fresh basil leaves,lightly torn
50g Waitrose wild rocket
125g essential Waitrose Italian light mozzarella, drained and torn into small pieces
1. Place the tomatoes, lemon zest and juice and black olives in a small bowl. Mix well together and set aside for a few minutes.
2. Meanwhile, cook the pasta in a large pan of boiling water for 15 minutes, until tender. Drain well and return to the pan. Add the tomato mixture, basil and rocket and toss lightly together.
3. Divide among bowls, scatter with mozzarella and a good grinding of black pepper, and serve.
Typical values per serving:
This recipe was first published in August 2012.