🧂 Ingredients:

Pasta:

• 4.5–5 kg dry pasta (fusilli, penne, or farfalle work best – easy to eat cold or warm)

  • Yields ~9–10 kg cooked

  • For smaller children or light lunch portions, ~75g dried pasta per person is enough

Pesto Sauce (homemade or shop-bought):

If homemade pesto, you’ll need:

• 500g fresh basil leaves (about 8 large supermarket packs or bunches)

• 600ml olive oil

• 300g grated Parmesan or Pecorino cheese

• 200g pine nuts (or sunflower seeds for nut-free alternative)

• 6 garlic cloves

• Salt & pepper to taste

Alternatively, buy 4–5 large jars (180g each) of high-quality pesto.

Optional Add-ins:

• Cherry tomatoes (halved, ~1.5kg)

• Mozzarella pearls or feta cubes (~1–1.5kg)

• Baby spinach (~500g)

• Lemon zest (for freshness)

👨‍🍳 Instructions:

1. Cook the pasta in a large pot (in batches if needed) until al dente. Salt the water well. Drain and rinse under cold water to stop cooking if serving as a cold salad.

2. Make the pesto:
   Blend basil, garlic, nuts/seeds, and olive oil in batches in a food processor. Stir in cheese by hand, season with salt and pepper to taste.

3. Combine:
   Toss the pasta with pesto while pasta is still warm (helps it absorb flavour). Add cherry tomatoes, spinach, or cheese if using.

4. Serve warm or at room temp.
   Garnish with lemon zest, extra Parmesan, or basil leaves.