(Not just) a pasta salad recipe by Tom Jackson

Every supermarket worth shopping at has a version. Now you have a version. Perfect for a celebration in the park where the real focus is the wine.

Serves 3-5 or more
basil leaves 25g
cold-pressed rapeseed or olive oil 75g
red wine vinegar 1 tbsp
grana padano or parmesan 100g, very thinly sliced or shaved (or vegetarian alternative)
garlic 1 small clove, finely grated
fusilli, mezze paccheri or your favourite shape of pasta 350g
spinach 100g, bunched and sliced
pine nuts 75g, toasted
lemon juice 1½ tbsp
salt and freshly ground black pepper

Roll the basil into a bundle and slice into rough ribbons (don’t re-chop). Chuck into a large bowl, along with the rapeseed or olive oil, vinegar, cheese, garlic and loads of black pepper. Season lightly with salt (the cheese will already be quite salty), then toss well to combine and set aside for 15 minutes.

Cook the pasta in salty boiling water until al dente (2 minutes less than the total packet instructions), then rinse until the pasta is warm. Add to the bowl and toss to combine, then fold through the spinach, toasted pine nuts and lemon juice. Allow to rest for 10 minutes or so (or load into Tupperwares and get out there). Toss a final time before serving.

From Cool Pasta by Tom Jackson (Hardie Grant, £17)