Tomato and basil pasta salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the basil, garlic and almonds in a food processor with the salt. Whizz to a sticky paste. Roughly chop the tomatoes, then add two-thirds to the processor with the oil and lemon jiuice. Pulse together to a loose pesto. Put in a large mixing bowl and set aside.

Step 2

Meanwhile, bring a large pan of salted water to the boil. Cook the pasta according to pack instructions, then drain. Toss the hot pasta and rocket through the pesto and allow to cool for 5 minutes.

Step 3

Add the remaining chopped tomatoes to the bowl with the pecorino and some extra toasted flaked almonds, then serve.