100g mixed soft herbs - choose between basil, flat-leaf or parsley, mint, chives, dill - whatever you have in your garden or fridge, plus extra to serve
300ml full-fat crème fraîche
100g parmesan, grated, plus extra to serve
100g pine nuts, toasted, plus extra to serve
50g spaghetti, linguine or other pasta per person
Put the herbs, crème fraîche and
Parmesan in a food processor and whizz
together. Add the pine nuts and pulse so
they are just a little chopped. Season
really, really well, then divide what you
want to freeze between ice cube trays
using a couple of teaspoons. Wrap in
cling film and freeze.
Cook the pasta following pack
instructions. Drain, then stir in fresh
pesto. If using the frozen cubes, pop
1-2 pesto ice cubes per person into the
pasta pan. Tip the drained pasta back on
top, put the lid on and leave for 10 mins.
Stir the melted pesto into the pasta, then
serve topped with more Parmesan, a few
pine nuts and extra herbs, if you like.