Pesto Pasta salad, bocconcini and Parmesan

Name: Pesto Pasta salad, bocconcini and Parmesan
Cuisine: Australian
Ingredients: 200g fusilli; 1/2 bunch basil, slightly ripped up, reserve a few leaves for garnish; 2 tbsp pine nuts, roasted; 2 tbsp parmesan, grated; 100ml olive oil (plus 50ml more to finish your pasta); Zest of half a lemon; Pinch of salt and pepper to taste; 100g bocconcini (burrata or mozzarella)

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Ingredients

200g fusilli
1/2 bunch basil, slightly ripped up, reserve a few leaves for garnish
2 tbsp pine nuts, roasted
2 tbsp parmesan, grated
100ml olive oil (plus 50ml more to finish your pasta)
Zest of half a lemon
Pinch of salt and pepper to taste
100g bocconcini (burrata or mozzarella)

Method

Cook fusilli pasta as per the packet instructions, drain, and place in a bowl to cool.
Into a blender place the pine nuts, parmesan, basil, lemon zest, salt and pepper and olive oil.
Blend until well combined.
Stir pesto mixture through the pasta.
Add bocconcini as whole pieces into the pasta mix.
Adjust seasoning.
Serve in your favourite salad bowl, and garnish with picked basil and grated parmesan.