Ingredients Checklist
- 500g bowtie pasta
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 400g cherry tomatoes, mixed colours, cut in half
- 1 small bunch coloured chard, finely chopped
- Salt and pepper to taste
- Juice and zest of 1 lemon
- 1 bunch basil, leaves picked
- 2 tbsp olive oil
- 1 cup sourdough bread crumbs
- 2 tbsp grated Parmesan (optional for vegan dish)
Instructions
- Cook pasta according to packet directions, drain and set aside.
- In a large fry pan, heat olive oil, add garlic and cherry tomatoes, cook gently allowing tomatoes to blister.
- Add the chard and saute for a few minutes.
- Put the drained pasta into the pan with tomatoes and chard, toss to mix. Season with salt and pepper, add the lemon zest and juice.
- Place in a serving dish.
- Using the same pan, heat extra olive oil and toss the bread crumbs and Parmesan over heat till golden and crisp.
- Sprinkle crumbs over the pasta with basil leaves to serve.
