Step 1
Cook the pasta until al dente. Drain and reserve half a cup of cooking water.
Step 2
Allow to cool a little and transfer pasta to a large bowl. Stir through pesto, adding a little cooking water if it needs loosening.
Step 3
Slice cherry tomatoes in half and finely chop the basil.
Step 4
Add tomatoes and olives to the pasta. Crumble cheese on top, squeeze in the juice of a lemon and stir gently to combine.
Step 5
Taste and season with sea salt and pepper. Garnish with extra olive oil and basil leaves. Enjoy.
Pesto Method
Pick the leaves off the bunch of basil and, along with half of the olive oil, add to a food processor and pulse until roughly chopped.
Add the almonds and garlic and pulse. Add the cheese and lemon juice, pulse again briefly, then taste and season with salt.
If it feels too thick, loosen with a little more olive oil.