Really it's only a matter of boiling the pasta, making the pesto, mixing through the pesto and voila it's done. Pesto itself is rather easy to make and done in a matter of minutes. There was quite a few of us last night eating this comfort dish but you could quite easily half the recipe.
Traditionally linguine is used with pesto but you can serve it with any pasta. Pesto sauce can be made up to a week in advance and refrigerated in an airtight container. Ensure the pesto is tightly packed and seal the surface with some plastic wrap or pour some extra oil over the top to prevent the pesto from going black.
(Recipe sourced from The Essential Pasta Cookbook)
Points per serve: 7
500 grams pasta of your choice
3 tablespoons pine nuts
2 cups fresh basil leaves
2 cloves garlic, peeled
1/2 teaspoon salt
3 tablespoons freshly grated Parmesan
2 tablespoons freshly grated Pecorino Cheese, optional
1/2 cup olive oil
Bring a large saucepan of salted water to the boil and cook pasta as per the direction on the packet until al dente. Drain, return to the pan and keep warm.
About 5 minutes before the pasta is cooked, add the pine nuts to a heavy-based pan and stir over low heat for 2-3 minutes, or until golden. Allow to cool. Process the pine nuts, basil leaves, garlic, salt and cheeses in a food processor for 20 seconds or until finely chopped. Scrape down the sides of the bowl.
with the motor running, gradually add the oil in a tin steady stream until a past is formed. Add freshly ground black pepper to taste. Toss the sauce with the warm pasta until the pasta is well coated.
(click here for a printable version of this recipe)