Pasta Salad Recipe

Ingredients:

450g/1lb penne
100g/4oz fresh basil leaves
2 garlic cloves, crushed
50g/2oz Parmesan cheese,freshly grated
2 tablespoons pine nuts, toasted
75ml/3fl oz olive oil
250g/9oz cherry tomatoes,halved
1 small red onion, sliced into thin wedges
150g/5oz pitted black olives

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
• Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
• Put the pasta in a large bowl, stir in the pesto and mix well. Add the
tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta with Caviar Recipe

Ingredients:

225g/8oz fresh vermicelli
75g/3oz unsalted butter
100g/4oz good-quality caviar
8 fresh chives, chopped
8 quail’s eggs, soft-boiled and
peeled
1 lemon, thinly sliced

Preparation:

• Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the
cooking water, and toss in the butter. Arrange in swirls on four small serving plates.
• Put a dollop of caviar in the centre of each mound of pasta, and sprinkle the chives over the top.
• Garnish each serving with two quail’s eggs and lemon slices.