A light summer pasta with a pesto sauce
100g penne or fusilli pasta
3 tablespoons of green pesto
1 tablespoon extra-virgin olive oil
Pinch of salt and pepper to taste
75g baby tomatoes*, halved
Teaspoon of dried basil
Bring a large pot of water to the boil, cook the pasta for approx. 8-10 minutes until tender; drain and cool.
Mix pesto, olive oil, dried basil, salt and pepper in a bowl and add cooked pasta. Toss to coat. Fold in tomatoes and mozzarella.
*Some people with ileostomies may find tomatoes cause them problems. If this is the case, you could try swapping them for a different vegetable or leaving them out of the recipe.