Ingredients

Serves 4

Approx 5 tablespoons good quality extra virgin olive oil
¼ cup grated Parmesan
Bunch of basil, leaves picked (approx 1½ cups leaves)
Punnet of baby tomatoes (Roma, cherry, grape or combination)
½ cup of pine nuts, toasted
A few extra toasted pine nuts for serving
2 cloves fresh garlic (perfumed red, not Russian garlic)
Pinch of salt
Baby bocconcini (for serving)
400g penne pasta (allow 100g each person)

Method

Blend the olive oil, basil leaves and garlic together to form a pesto, using an electric stick blender. Add a little more oil if needed.
 
Cook pasta as per packet instructions.

Whilst pasta is boiling, warm pan on stovetop. Dry pan-fry tomatoes until they are just browning. Add in a touch of chilli if you like it a little hot. 
Pour pesto sauce over tomatoes. Add cooked pasta into pan and then toss through parmesan, pine nuts and bocconcini cheese. Season with a little salt if you like.
 
Serve immediately in bowls.