Taste of spring – fresh pesto pasta

September 29, 2022

Spring is a stimulating time of year for PAT PILCHER’s olfactory senses and fresh basil pasta is top of his taste tree. Here’s his recipe.

As winter draws to a close I usually find myself craving fresh spring produce. The one thing that tops my list year after year is fresh basil. Not only is its smell utterly intoxicating (yes I did inhale), but it adds an incredible flavour, and tastes like summer!

As luck would have it, my favourite basil dish is also one of the simplest to cook: pesto and pasta. If you’re looking for a quick, low-fuss but delicious meal, try this!

You could buy pesto in a jar from the supermarket, but don’t. You’d be missing out on the added zing and freshness that making your own brings to the party.

 

Ingredients

(Pesto)

1x clove of garlic

A generous handful of fresh basil leaves

A generous handful of pine nuts

A glug of extra virgin olive oil

A handful of freshly grated parmesan

Freshly ground black pepper

(pasta)

200g of fusilli. Spaghetti or rigatoni

Tspn of salt

Water

  • Skin the garlic clove and place in the mortar and bash into a paste
  • Pick and wash the basil, discarding any dead bits.
  • Place the basil in the mortar and bash into a green paste

 

  • Add the pine nuts and bash into your preferred texture (some people like it bashed into a smooth peanut butter-like consistency, others prefer it coarser)
  • Grate in the parmesan, mixing it into the paste using a rubber scraper or small spoon

  • Add the olive oil and stir in
  • Add black pepper to taste, stir in
  • Put water and salt in a pot and bring to the boil
  • Noting the cooking time of your pasta, add it to the boiling water
  • Once the pasta is al dente, use a tablespoon and take some pasta water, adding it to the pesto, stirring it in
  • Drain the pasta and put it back in the pot, adding the pesto, mixing to combine

 

Serve with a basil leaf and baby tomato garnish, and enjoy with a glass of sauvignon blanc/chardonnay

Pat has been talking about tech on TV, radio and print for over 20 years, having served time as a TV tech guy and currently penning reviews for Witchdoctor. He loves nothing more than rolling his sleeves up and playing with shiny gadgets.

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