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Broad Bean Pesto and Rocket Linguine
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
400g | broad beans, defrosted if frozen |
50g | finely grated Parmesan |
25g | pine nuts, toasted |
Small bunch | fresh basil |
1 tbsp | olive oil |
1 small | garlic clove, crushed |
1 1/2 tbsp | lemon juice |
300g | linguine |
50g | rocket |
Serves 4
12 pro points per serving
1. Bring large pan salted water to the boil. Drop in beans. Boil then simmer 2
mins
2. Remove with slotted spoon, reserving water for pasta
3. To make pesto, remove beans from pods and place half in large pestle and
mortar
4. Add half the Parmesan and pine nuts and most of the basil, reserving a little
for garnish
5. Add oil, garlic and lemon juice and season well. Bash to a rough paste.
6. Meanwhile bring water back to the boil, add pasta and cook according to
instructions
7. Drain and combine hot pasta and splash of cooking water with pesto
8. Mix well and stir in rocket
9. Divide among 4 bowls, scatter with reserved beans, pine nuts, Parmesan
and basil and serve
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