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
100g mozzarella
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.

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