Really a simple weekday dish, you can serve it like I serve with arugula and tomato but you can do all the vegetables that you like, or leave something out. Your kitchen your rules.

Makes: 2 portions
Prep time: 10 minutes
Cooking time: 15 minutes
Equipment: cooking pan and food processor

4 1/2 cups of pasta 
cherry tomatoes
pine nuts
pesto (see the recipe below)

Ingredients pesto:
2 cups fresh basil
3 tablespoons pine nuts
1 clove of garlic
tablespoon of lemon juice
1/2 cup extra virgin olive oil
1/4 cup parmesan cheese

Put all ingredients for the pesto in a food processor and mix until everything is smooth, if you have a high powered blender you can also use that.

From now on it could not have been easier. Boil the pasta according to the packaging, before you drain and rinse your pasta, save some of the cooking water. Put the rinsed cold pasta back in the pan and add the pesto, warm everything well on medium heat. There is raw garlic in the pesto so you can also choose to first heat the pesto without heating the pasta in the pan so it no longer tastes so raw.

If you serve pasta and pesto well mixed, you can serve it with all your favorite toppings. (Arugula is my fave.) You can roast the pine nuts in a dry frying pan on medium heat for a few minutes. They taste much better! The quantities of the tomatoes, arugula and pine nuts I have left empty, this is entirely according to your own liking.