Pasta salad

ingredients;
450g/1lb penne 

100g/4oz fresh basil leaves 

2 garlic cloves, crushed

50g/2oz Parmesan cheese,freshly grated 

2 tablespoons pine nuts, toasted 

75ml/3fl oz olive oil 

250g/9oz cherry tomatoes,
halved 1 small red onion, sliced into thin wedges 

150g/5oz pitted black olives

method;
Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.

Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.

Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently.

Chill for 1 hour, then serve.