Quick & Easy

Linguine pesto

Delicious Italian cooking doesn't need to take days of preparation; you'll be eating this pasta in just 25 minutes! Pesto and parmesan provide the basis for this linguine treat.
LINGUINE PESTOAustralian Women's Weekly



1.Blend or process the garlic, nuts and cheese until finely chopped. With the motor still running, add the basil then oil in a thin stream until combined.
2.Transfer pesto to a bowl; season to taste with salt and pepper,
3.Meanwhile, cook the pasta in a large pan of boiling, well-salted water until just tender. Reserve 1/4 cup of the cooking water; drain. Return the pasta to the pan.
4.Add enough of the pesto and reserved cooking water to coat the pasta lightly; toss to combine.

For the following flavour variations, substitute the basil and pine nuts with: coriander and cashew; parsley and pistachio; rocket and macadamia. This recipe is best made just before serving and makes 1 cup of pesto. Any remaining pesto will keep in the refrigerator for at least a week, if covered with a thin film of oil and sealed tightly in a jar. Pesto suitable to freeze. Pasta suitable to microwave.


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