10min Linguine with Fresh Basil Pesto.
This is a super quick and delicious recipe from my ‘10min Pasta’ series. The idea of this series is to share pasta recipes that can be whipped up in the time it takes to cook some dried pasta!
Everyone knows how to open a jar of pesto, but have you ever made your own? It’s truly something quite special and is super quick. You can use either a pestle and mortar or a food processor. Or if you don’t have either of those, don’t fret! You can finely chop all the pesto ingredients and mix them together in a bowl, mashing it gently with a fork.
Recipe serves 2.
Ingredients.
150-200g Linguine, or another long pasta of choice
A few tbsp salt, for the pasta water
3 tbsp olive oil, use your best quality stuff for this
A small handful of fresh basil, approx. 15-20 leaves
1 garlic clove, peeled
2 heaped tbsp grated parmesan
2 heaped tbsp grated pecorino, the firm variety
1 tbsp toasted pine nuts (optional)
Grated parmesan/pecorino & fresh basil, to serve (optional)
Equipment.
Medium/large saucepan
Wooden spoon
Sieve/colander
Food processor/pestle & mortar
Fine grater/zester
Tongs - optional but handy for long pasta varieties
Method.
Firstly, put your pasta on to cook in a large saucepan of generously-salted, boiling water. Bring it back to the boil and set a timer for the lower end of the packet instructions e.g. If the packet says ‘7-9mins’ - set a timer for 7mins
If using a food processor, you can add all the pesto ingredients in one go and blend until you reach a course paste consistency
If using a pestle and mortar, start by grinding the garlic down to a paste with a pinch of salt. Then add the pine nuts (if using) and then the basil. Finish by stirring in the cheeses and olive oil and check the seasoning
Once the pasta is cooked, drain it and return it to the pan (heat off).
Add the pesto to the pasta and stir thoroughly to combine
Serve with a little extra cheese & fresh basil (optional)
