Pesto pasta is a classic speedy dinner. Our version includes fresh, homemade pesto – whizzing it up takes seconds and your meal will still be on the table in just 25 minutes
Ingreadient
- 150g wholemeal pasta shapes
- large bunch of basil, roughly chopped
- 15g parmesan (or vegetarian alternative), finely grated
- 15g pine nuts, brazil nuts or walnuts, plus extra to serve
- 1 small garlic clove, crushed
- 50ml olive oil
Direction
- To make the pesto, put the basil, parmesan, nuts and garlic in a small food processer and whizz to make a chunky paste. With the motor running, add the olive oil in a drizzle until the pesto just comes together as a sauce. Add 1-2 tbsp of water to loosen the pesto if you need to. Season well.
- Cook the pasta following pack instructions. Drain and keep a small cupful of the cooking water. Tip the pasta back into the pan and add the pesto along with a small splash of the reserved water. Toss well to coat in the sauce. Divide between two pasta bowls and top with more basil and a few parmesan shavings to serve, if you like.
