Linguine with pesto


Pesto is quick to make and the flavour and colour of bright fresh basil is amazing. It's best tossed with the pasta straight from the blender to retain its colour.

You'll need

500 gm dried linguine   Pesto 5 cups (loosely packed) basil (about 2 bunches), plus extra to serve 250 ml (1 cup) olive oil 120 gm pine nuts 80 gm parmesan, finely grated, plus extra to serve 1 garlic clove, crushed Juice of ½ lemon, or to taste

Method

  • 01
  • Cook pasta in a large saucepan of salted boiling water (7-9 minutes). Drain, reserving 125ml pasta water, and return both pasta and water to pan.
  • 02
  • Meanwhile, for pesto, process ingredients except lemon juice in a blender until smooth, then season to taste with lemon juice, and salt and pepper. Add to pasta, toss to combine and serve with torn basil and extra parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Mar 2016

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