“A different approach to pesto, more like a rampage in the kitchen gone right”
Boil the linguini in salted water. Meanwhile, pulse the ingredients in a food processor. Once the pasta is ready add the sauce and toss in a warm pan.
Source : Julian Borg Barthet
Servings/Yield : 2 Servings
Difficulty : Easy
Course : Main
Preparation Times : Ready in 15 minutes
(1 votes, average: 4.00 out of 5)
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“Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative”
Cook the pasta in salted, boiling water according to pack instructions.
Put the parsley, hazelnuts, parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Make double : Double the quantity of pesto, cover with a layer of oil and keep in the fridge
for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.
Notes : I found this a little dry, even though Silli enjoyed it immensely and preferred it to the over oily normal pesto.
Source : Good Food August 2007
Servings/Yield : 4 servings
Rating : 4 out of 5
Difficulty : Easy
Course : Main
Preparation Times : Prep : 10 mins Cook : 10 mins
Nutritional notes : Per Serving: 727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g
(1 votes, average: 4.00 out of 5) Loading ... Email This Post
“Make your pesto minty for this fabulous summer pasta dish”
Cook the pasta according to the pack instructions.
Boil the peas for 3 minutes and drain. Whizz the rest of the ingredients in a food processor to a smooth consistency.
Drain the linguine and toss the pesto through the pasta with the peas.
Notes: Recipe extra - Add a squeeze of lemon to the pesto or replace the mint with basil or sun-dried tomatoes. I felt that it desperately needed a sprinkling of freshly ground pepper to serve.
Source : Olive Magazine : July 2007 – Page 72
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy
Course : Main
Preparation Times : Ready in: 15 Minutes
Nutritional notes : Per Serving: 639 kcalories, protein 20.8g, carbohydrate 73.5g, fat 31.2 g, saturated fat 6.1g, fibre 5.4g, salt 0.27 g
(1 votes, average: 5.00 out of 5) Loading ... Email This Post
Oct 14
“A new delicious version of the Italian favourite, pesto pasta, with broccoli”
Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated parmesan, toss the pasta well and serve.
Notes : Try steaming the broccoli instead of boiling it, steaming really helps the broccoli to retain it’s flavour and nutrition.
Source : Good Food February 2004
Servings/Yield : 4 servings
Rating : 5 out of 5
Difficulty : Easy – Intermediate
Preparation Times : Prep: 5 Minutes Cook: 15 Minutes
Nutritional notes : Per Serving: 604 kcalories, protein 19g, carbohydrate 79g, fat 26 g, saturated fat 4g, fibre 5g, salt 0.47 g
(1 votes, average: 5.00 out of 5) Loading ... Email This Post
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