Three-coloured hélices salad

To make the pesto: add all the ingredients into a food processor and blend until you get a green sauce (add more oil, if necessary) taste it and season.

Place a pot with abundant water and a pinch of salt to heat and when it starts to boil, add the hélices. Stir every few minutes so that they do not stick. Cook for 9 minutes or until al dente.

Strain the hélices and add them to a bowl with cold water to stop the cooking process. When they are cold, strain the pasta again.

Place the cold and strained hélices into a bowl and add the cherry tomatoes and the drained mozzarella balls.

Pour the pesto over the salad and mix well.