Linguine with Instant ‘Pesto’

The idea behind this simple pasta was to deconstruct pesto. Rather than taking the time to pre-blend the basil, garlic, pine nuts and parmesan, I’ve just added them all to hot cooked pasta. The result is a fresher, lighter, more fragrant dish. Too easy.

For vegans, just skip the cheese and increase the pine nuts a little.

170g (6oz) linguine, or other pasta
1 small bunch basil, leaves picked & torn
1 small clove garlic, finely chopped
small handful pine nuts
2 handfuls grated parmesan cheese

1. Bring a medium saucepan of salted water to the boil.

2. Cook pasta according to the packet directions.

3. Scoop out a cupful of cooking water. Drain the pasta.

4. Return pasta to the hot pot with the basil, garlic, pine nuts, parmesan and 2 tablespoons extra virgin olive oil.

5. Stir until basil is wilted. If it looks too dry, add some of the reserved cooking water or a little more oil.

6. Taste and season.

variations for dietary requirements:

gluten free – substitute in GF pasta or use rice noodles

carnivores – Toss in some cooked chicken or finely sliced proscuitto.

vegan – Ditch the parmesan, increase the amount of pinenuts and add a squeeze of lemon.

troubleshooting guide:

too dry – Remember to add more cooking liquid from the pasta if too dry. Or add a little more extra virgin olive oil.

pasta sticking together – It’s important to stir the pasta as soon as you add it to the cooking water then once or twice throughout the cooking process. Also make sure you add the sauce ingredients as soon as you drain the pasta.

serving suggestions

A classic green salad would be my first choice of accompaniment.

For something different some shaved cabbage salad without the white beans would also make a great match.

To finish off this Italian-inspired meal, some mixed berry sorbet (or sorbetto) would be perfect.

leftover potential:

Ok. Although lots of the fresh basil flavour will be lost when you reheat.

related links:

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