Basil pesto pasta will keep you warm in the cooler months, and it’s ready in a flash!
Ingredients
- 375g linguine
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Salt and pepper, to season
Method
- Step 1Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Step 2Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- Step 3With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Step 4Add pesto to pasta. Toss to combine. Serve
- Low sodium
- Low sugar
Nutrition
2250 kj
Energy
22g
Fat Total
4g
Saturated Fat
4g
Fibre
14g
Protein
3mg
Cholesterol
79.95mg
Sodium
1g
Carbs (sugar)
70g
Carbs (total)
All nutrition values are per serve
Notes
Serve with salad leaves and crusty bread.
- Author: Claire Brookman
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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