Pesto Pasta Salad
- 350 g penne pasta
- 3 tablespoons pesto
- 4 tbsp Hellmann's Real Mayonnaise
- juice of 1 lemon
- 1/2 teaspoon ground black pepper
- 2 tablespoons grated Parmesan
- 2 tablespoons pine nuts
Cook the pasta until al dente following the instructions on the packet. For penne, around nine to eleven minutes usually does the trick.
Drain in a colander, tip the cooked penne into cold water, and then drain in the colander once again so that the penne cools.
Take the pine nuts, and toast on a non-stick frying pan on a medium high heat, using no oil.
Stir the pesto and Hellmann's Real Mayonnaise into the cool penne along with the lemon juice and black pepper.
Serve in a bowl, sprinkle with parmesan, and garnish with the toasted pine nuts.
Allow yourself a quick snooze.