Tuesday, 12 July 2011

Linguine with pea pesto


Linguine, garden peas, pea shoots, basil, garlic, basil oil, pine nuts, cream cheese.
1) Finely slice a good handful of fresh basil leaves and add to a mortar bowl.
Sautee 1 clove of garlic in basil oil and add to the mortar bowl along with a pinch of salt and a handful of pine nuts. Grind thoroughly and then stir in a tablespoon of cream cheese.

2) Drop the linguine into salted boiling water for 10 minutes, adding a handful of garden peas during the last 2 minutes.

3) Stir through the creamy pesto and serve, topped with peashoots and pine nuts

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