Classic pesto pasta and a twist on a romesco sauce!
John and Lisa show us how to whizz up delicious homemade pesto and a rich and hearty romesco sauce in minutes.
Makes: Each recipe serves two
INGREDIENTS - CLASSIC PESTO PASTA
A good handful of basil
A good handful of parsley
50g pine nuts
2 cloves of garlic
100g parmesan, grated, plus extra to serve
150ml olive oil
200g dried pasta
Salt and pepper
INGREDIENTS - TWIST ON ROMESCO WITH COURGETTI
A jar of roasted red peppers
100g flaked almonds
50g pine nuts
A splash of red wine vinegar
A good lug of olive oil
2 courgettes
Salt and pepper
METHOD - CLASSIC PESTO PASTA
Cook pasta according to packet instructions in a pan of boiling water.
Add the basil and parsley, a pinch of salt and the pine nuts to a pestle and mortar. Pound everything together, then add the garlic cloves, pounding after adding each one.
Transfer to a bowl, add a good grind of pepper, and then gradually add a little olive oil at a time to emulsify. Add parmesan, a little at a time, constantly mixing.
Add the pesto to the bottom of a bowl and then use tongs to drag in the cooked pasta directly from the boiling water. Dollop some more pesto on top and then toss as if making a salad.
Finish with another grating of parmesan.
METHOD - TWIST ON ROMESCO WITH COURGETTI
Preheat the oven to 180c.
Lay the jarred red peppers onto a baking tray and roast until they begin to char a little.
Make the courgetti using a spiralizer.
Add the charred peppers to a food processor with the flaked almonds, pine nuts, red wine vinegar, olive oil and seasoning. Blitz to a smooth paste.
Heat the oil in a pan, add the courgetti and cook for a couple of minutes until soft.
Add the red pepper sauce and mix through.
Top with grated parmesan.