Summer Pasta Salad

Ingredients

• 230g rigatoni
• 100g mixed nuts (we used hazelnuts and pistachios)
• 1 cup basil
• small handful of parsley
• 1 cup grated Parmesan
• 1/2 cup olive oil + 1 tbsp
• squeeze of lemon juice
• 1/2 red onion, peeled and finely chopped
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/2 of peas, boiled
• black pepper to taste

Method

1. In a blender, add the basil, parsley, mixed nuts, parmesan, lemon juice, and olive oil. Blend until everything is fully combined.
2. Cook the pasta for 12 minutes in salted boiling water. Drain, but reserve less than 1/2 a cup of the pasta water. Transfer the cooked pasta to a large bowl, along with a small drizzle of olive oil and a splash of the pasta water. Mix together.
3. While the pasta is still hot, add the sauce. Mix until fully combined.
4. Mix in the peas, red onion, and sun-dried tomatoes. Season with black pepper.
5. Serve either slightly warm or cold!