Fresh Basil Pesto with Smoked Tomatoes, Rocket & Free-Range Egg Strozzapreti
Serves:
4
Difficulty:
Easy
Ready in:
30 minutes
For the pesto:
1 bunch of basil (try a mix of different varieties)
50g pine kernels
1 clove of garlic
50g parmesan (or other hard cheese)
75ml olive oil (a blended olive oil will be fine)
Sea salt & pepper
To serve:
500g fresh free-range egg strozzapreti
100g smoked preserved tomatoes
1 unwaxed lemon
2 handfuls of rocket
- Toast the pine kernels in a pan over a medium heat until golden and aromatic. Remove from the pan and set aside to cool down.
- Crush the garlic then combine in a blender with the basil and olive oil.
- Blend to a coarse paste then add the parmesan, if the mixture is too thick add a splash of water. Taste the pesto and season with salt and black pepper.
- To serve, bring a large pot of salted water to the boil, cook the pasta until al dente then drain. Reserve some of the pasta cooking water.
- Return the pasta to the cooking pot and add the pesto and a splash of cooking water. Add the rocket and smoked tomatoes and fold everything together. Finally add the finely grated zest of 1/2 a lemon.
- Transfer to warm serving bowls and grate over a little more grated parmesan.
CHEFS TIPS
Feel free to try different combinations of herbs, nuts and cheeses in your pesto to use up surplus ingredients. It's not only a classic accompaniment to pasta, but it is also equally great as a dressing for vegetables or meats and fish.
