Pesto pasta
Fresh basil pesto made in a blender, tossed through twists of pasta with a splash of cooking water.
- Time20 min
- LevelEasy
- Costabout £1.25 a head
Ingredients
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Method
- 1
Cook the fusilli in plenty of salted boiling water for 10 minutes.
10 min - 2
Toast the pine nuts in a dry frying pan for 2 minutes until golden.
2 min - 3
Blitz the basil, pine nuts, garlic and parmesan in a food processor, then add the oil and lemon juice and blitz again. Season.
- 4
Drain the pasta, keeping a mugful of the water.
- 5
Toss the pasta with the pesto, adding splashes of the water until it coats every piece. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.