(4 to 6 portions)

  • 500 ml pasta rice
  • 50 g pine nuts
  • 100 g black olives, pitted
  • 200 g small rosa tomatoes, halved
  • 30-40 ml basil pesto
  • 30 ml olive oil
  • salt and freshly ground black pepper to taste
  • 50 g parmesan, very thinly sliced
  • a few fresh basil leaves

Cook pasta according to instructions on the packet. Drain and allow to cool. Heat a pan and roast pine nuts until just brown. Mix pasta, pine nuts, olives, tomatoes, pesto and olive oil. Season with salt and pepper. Top with parmesan shavings and fresh basil.