Linguine with broad bean pesto

NZ Woman's Weekly 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

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