Okay, so let’s face it- pesto pasta ain’t the new kid on the block. It’s a complete simple classic, that is well loved for a ruddy good reason, amirite? It’s one of the easiest dishes to whip up, tastes delicious 100% of the time- and when done from scratch (easiest job in town)- looks pretty impressive too (plus, it’s one of the only ‘green’ recipes you’ll see this side of the internet). Plus, you can cook this in a big old batch and have it for lunch for the rest of the week, which always makes me a happy gal. I’ve tried a couple of recipes, but this little get-up isn’t too garlic-y, not too pungent, but is subtle enough that you can ‘accessorise’ it with plenty of cheese and chilli flakes and it’s still a knock out- hurray!
You will need (to serve 3-4):
– 30g Basil
– 50g Pine nuts
– 1/2 Garlic clove
– 100ml Extra virgin olive oil
– 20g Parmesan (plus extra for serving)
– Chilli flakes
– Salt & Pepper
– 100g Pasta per person
1. Using a food processor (or pestle and mortar, depending on how patient you are) add your pine nuts, basil, garlic and olive oil and mix them until crushed and they form a paste. Add in your parmesan, salt and pepper to taste and then mix a little more until completely blended.
2. Pop your pasta in a pot of boiling, slightly salted water and boil until cooked and al dente (easy, right)? Pop your drained pasta in a bowl and mix with two tablespoons of pesto until covered, and add chilli flakes and parmesan on top to taste- delicious!