• Boil a pot of salted water for the rigatoni.
• When boiling, add the pasta and cook until softened, 12 mins.
• Once cooked, drain in a colander, pop back in the pot.
• Drizzle with oil and stir through to stop it sticking together.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, heat a drizzle of oil in a pan over medium heat.
• Halve, peel and chop the onion into small pieces. Clean the mushrooms with kitchen paper and cut them into quarters.
• When the oil is hot, add the onion and fry for 1-2 mins. Add the mushrooms and cook for 5-7 mins, stirring occasionally.
• Add the pesto and heat for 1 min. Add a splash of water to loosen the sauce if required.

• Roughly chop the parsley, stalks and all.
• Add the drained pasta to the pan with the mushroom pesto mixture.
• Toss to coat fully.
• Season to taste with salt and pepper.

• Divide the salad leaves between your plates.
• Spoon the pasta on top.
• Garnish with Italian style hard cheese and chopped parsley.