Linguine with broad bean pesto
22/11/2010
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Pesto doesn't just have to be made from basil. In the hotter months, broad beans also also be added to the pesto mix, to make a great tasting variation on this classic Italian pasta sauce.
Ingredients
(You can click on ingredients to see more related recipes)
| 1 cup | Broad beans |
| 1 cup | Basil leaf |
| 3 cloves | Garlic |
| ¾ cup | Parmesan cheese |
| ¾ cup | Extra virgin olive oil |
| 1 to taste | Salt |
| 400 g | Linguine pasta |
Directions
- Cook broad beans in boiling, salted water for 3 minutes, drain and set aside to cool, removing some whole beans for garnish.
- Place basil leaves, broad beans, garlic and 1/2 cup grated parmesan in the bowl of a food processor and process to a paste. Drizzle in oil with the motor running and season to taste with salt.
- Bring a saucepan of salted water to the boil and cook pasta according to packet directions until just tender. Drain and drizzle with olive oil.
- Serve pasta topped with pesto, 1/4 cup shaved parmesan and basil
Wine Match
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