Pesto pasta salad is always a great option for busy weekdays, alfresco lunches or even a picnic in the park. You can now make your own, homemade version with this straightforward recipe, which takes just under 30 minutes to throw together.

When made as per the instructions, this recipe yields three servings, with each serving providing 602 kcal, 46g carbohydrates, 35g fat, and a generous dose of greens. Sharing the recipe, BBC Food noted: “This simple pesto pasta salad is dressed with fresh basil pesto. You will only need half of the pesto for this recipe: keep the rest for another meal – it’s delicious with Mediterranean vegetables, fish or chicken, or, of course, stirred through freshly cooked linguine.”

Method

To prepare the pesto, place the basil leaves in a food processor along with the toasted pine nuts (40g) and the garlic. Add a pinch of salt and a little pepper, then pulse until the mixture is coarsely chopped.

Pour in three tablespoons of olive oil and blend again, using a spatula to scrape down the sides as needed. Add another three tablespoons of olive oil and continue processing until the texture is nearly smooth. Transfer the pesto to a bowl and fold in the grated Parmesan cheese. Adjust the seasoning with additional salt and pepper if desired, then cover and refrigerate until ready to use.

Bring a large pot of salted water to the boil and cook the pasta as directed on the packet. One minute before the pasta is due to finish, add the green beans to the pan.

Once cooked, drain the pasta and beans in a colander, rinse briefly under cold running water to halt the cooking, and allow them to drain thoroughly.

Place the cooled pasta and beans into a large mixing bowl. Add the cherry tomatoes, sun-blush tomatoes, half of the pesto, the remaining olive oil, lemon zest and lemon juice. Stir everything together to evenly coat the pasta in the pesto dressing.

Tear the mozzarella into pieces and add it to the bowl along with the rocket. Mix gently to combine without breaking up the cheese. Finish with a scattering of fresh basil leaves and the rest of the toasted pine nuts as a garnish.