Sometimes, coming up with new dishes to wow your flatmates with can become a bit of a chore. There is always something missing from your cupboards, be it tinned tomatoes, a tin of tuna or the student dinner alternative, a bag of Haribo Supermix. It is at this point, many of us turn to the student staple of pesto to brighten up a sorry looking bag of spaghetti. But it is just as quick and easy to make your own in the time it takes to cook the pasta, all using ingredients that should be lurking around your cupboards. This is a real staple recipe and can be adapted any way you like. Remove the peas for a classic pesto sauce, or add sundried tomatoes for a red hued version. Just step away from the jarred variety and get busy in the kitchen creating your own, far superior version. Your stomach will be thankful for the respite from another jelly baby.
Serves Two
You Will Need
1 garlic clove
A small handful of pine nuts
1 bunch fresh basil
A small cup of frozen peas
3 tablespoons olive oil
Sea salt and fresh black pepper
A small handful of grated parmesan
Spaghetti, to serve
Preheat the oven to 180oc/200oc/Gas Mark 4. Place a pan of salted water to boil over a high heat, and once come to a rolling boil, add the pasta and simmer for 10 minutes.
Place the pine nuts on a baking tray and drizzle with a teaspoon of the olive oil. Put the tray in the oven and toast for 4-5 minutes. Meanwhile cook the peas in a microwaveable dish covered with cling film for about 4 minutes. Drain in a sieve and cool under a cold tap.
Using a pestle and mortar, grind the garlic clove to a paste with a pinch of sea salt. Add the toasted pine nuts, basil and most of the peas, reserving some for later. Grind until it resembles a thick paste, then mix in the oil to loosen it a little. Season with salt and pepper.
Drain the pasta and mix in the pesto until each strand is coated. Twirl onto a plate using tongs and top with the remaining peas, some black pepper and a little parmesan.
Tip: Alternatively, throw all the pesto ingredients together in a jug and whizz with a hand blender, or chop really finely for a rustic spin on the traditional paste.
