PESTO PASTA WITH BROAD BEANS AND VINE TOMATOES

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PESTO PASTA WITH BROAD BEANS AND VINE TOMATOES

You can’t beat homemade pesto.  The freshness of the basil and toasted pine nuts is just amazing.  The free-from ranges are OK and I do have a jar on hand for a quick version of this recipe but when I make it from scratch I always vow to do it this way every time and it’s so easy.  Keep an eye on the pine nuts as they can burn easily and no-one wants the trauma of wasted pine nuts and a burning smell that never goes!  This dish is a perfect addition to a bbq, buffet or as a lunch on its own.  I like to serve it with some basil tofu for that extra basil injection and a pile of homemade pickles.

INGREDIENTS

50g bag of basil
1 clove garlic
50g of pine nuts
pinch of salt
100ml olive oil

100g pasta
8 vine cherry tomatoes
50g broad beans
pinch of salt and black pepper

  1. Cook the pasta and add the broad beans to the pan 10 minutes before the end,  rinse and leave aside
  2. Take a dry pan and roast the pine nuts
  3. Place the rest of the pesto ingredients in a processor, add most of the pine nuts leaving a few aside
  4. Blitz until smooth
  5. Slice the vine tomatoes in half and place in a bowl
  6. Add the pasta, beans and salt and pepper
  7. Stir in enough pesto to coat
  8. Finish with the left over pine nuts and chill for at least 30 minutes

You can also use asparagus instead of or as well as broad beans.  Add it to the pan of pasta for 20 seconds so it keeps it texture.

By |2017-05-15T20:22:36+00:00May 15th, 2017|Dinner, Lunches, Recipies, Savoury|0 Comments

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