Perfect Pesto Pasta

12 05 2010

I am not saying it’s perfect because I made it, but rather because I think that almost anything with pesto in it automatically takes on a whole new level of deliciousness. This is a brilliant Thursday night or Saturday afternoon ‘what shall I throw together’ one. I said Thursdays because they are just random for some reason, and Saturday because well brunch takes precedence in my life, and then we have a gaping hole of hunger in the afternoon that I am always expected to fill. The options are endless – sandwiches, potato salads, mixed with cottage cheese for a dip… go for it.

Basil Pesto Pasta
Serves 4 | Preparation time 10 mins | Cooking time 10 mins

Pasta – anything, enough for 4 people and cooked according to packet instructions
3 Tbsp pesto – go wild – basil / rocket / watercress / olive and aubergine, the options are endless
About 1/3 cup of your preferred cheese – freshly grated parmesan or pecorino / goats cheese / feta

All the remaining ingredients are now optional
Half punnet chopped cherry or rosa tomatoes
1 ripe avocado
Handful fresh basil leaves, roughly chopped
Small handful toasted pine nuts
1/2 tsp dried chilli flakes or 1 fresh chilli de-seeded
S + P to taste

1. Cook the pasta, drain and set aside, drizzle with olive oil and toss
2. Cut the tomatoes in half and chop up the avocado, and basil leaves and grate or cut up your cheese
3. Toss the pasta with the pesto and add in the rest of the ingredients. Salt and pepper to taste and another drizzle of olive oil and you’re good to go.

Voila! Couldn’t possibly be easier.

Variations: add chicken or bacon, serve with slices of grilled baguette that have been drizzled with olive oil and rubbed with garlic…

Rob’s rating: 7.5/10 (I am trying not to be offended, personally I’d give it an 8.5 I think)



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