Cook the pasta in boiling water until al dente, rinse in cold water, and drain

Transfer to a mixing bowl and toss with 1 tablespoon olive oil. Score, then blanch the tomatoes in boiling water for 30 seconds to loosen the skins

Peel, halve, and seed under running water

Pat dry and chop into 1/4-inch pieces. Add the pesto to the pasta and mix thoroughly

If it is too dry, add a few drops of oil

Transfer to a serving dish

Gently fold in the tomatoes before serving

Garnish the salad with sprigs of fresh cilantro and some pine nuts

Serves 4.