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Sicilian-style pesto pasta

Authentic pesto pasta straight from the shores of Sicily

  • Ready in 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 528
  • Carbohydrates 60
  • Saturated Fat 4
  • Sugar 0
  • Protein 16
  • Fat 27
  • Fibre 4
  • Salt 0.16

Nutrition per serving

  • Calories 528
  • Carbohydrates 60
  • Saturated Fat 4
  • Sugar 0
  • Protein 16
  • Fat 27
  • Fibre 4
  • Salt 0.16

Ingredients

  • 300g linguine pasta
  • 85g blanched almonds, roughly chopped
  • 25g caciocavallo or pecorino cheese, grated
  • large handful basil leaves, roughly chopped
  • 50ml extra-virgin olive oil
  • 4 small vine tomatoes, seeded and chopped

Method

  1. Cook pasta according to pack instructions. Blend together the almonds, cheese, most of the basil and all of the olive oil in a food processor until they form a chunky paste. Drain pasta, then stir through pesto and tomatoes.

  2. Spoon onto serving plates, then serve sprinkled with the remaining basil leaves.

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