I used the little cavatelli pasta shape in this recipe, but other short pasta shapes will do nicely.

Bring a large pot of water to a boil. In the meantime, slice up the leaves of a few stalks of swiss chard (finely chop the stalks). Add a good glug of olive oil to a pan and drop in the leaves and stir fry. Add 3 finely chopped garlic cloves and continue frying till the leaves have wilted nicely.

Meanwhile, drop 300g cavatelli pasta into the boiling water and cook according to package instructions (around 8 minutes). Meanwhile, deseed and chop 3 ripe tomatoes and tear apart a buffalo mozzarella ball into chunks. Set aside.

To assemble, drain the cooked past of most (but not all) of its pasta water and add the swiss chard, tomatoes and mozzarella. Add 2 tbs fresh pesto (optional) and stir till well-combined.

Serve with a sprinkling of freshly grated parmesan.

Serve 2-3.