Linguine with roasted cherry tomatoes, pistachio and basil pesto
Posted On January 16, 2020 By Kathryn
No fewer than five ingredients are used in this simple yet flavourful recipe. The trick when using few ingredients to create big flavour is to use them liberally and to treat them in a way that brings out the best of their flavour. I adore the simplicity of this recipe – the final flavours in your dish are to die for. Make extra, as in my experience, this is the one that everyone goes back for more of! For added flavour, add the juice of half a lemon to the pesto, and garnish the pasta with a little chilli oil.
Photography by Catherine Frawley
Recipe written for Vegetarian Living Magazine
500g cherry tomatoes
500g dried linguine
80g shelled pistachio nuts
50g basil, leaves picked
100g parmesan cheese, finely grated (opt for a vegetarian veriety if necessary)
4 tablespoons of olive oil
salt and pepper
- Preheat the oven to 160’C. Slice the tomatoes in half and lay on a baking tray. Drizzle with a little olive oil, salt and pepper and roast for 20 minutes. Cook the linguine according to packet instructions. When ready, drain, reserving some of the cooking water, and keep warm.
- Meanwhile, place the pistachios, half of the basil leaves, and two tablespoons of olive oil into a small hand held food processor and blitz until you have a rough paste. Transfer to a bowl, along with the remaining basil leaves, grated cheese, and tomatoes when they are ready.
- Tip the pasta into the bowl along with 2 tablespoons of olive oil and toss. The heat of the pasta will melt the cheese. If it is looking a little dry add a splash of the cooking water to loosen the sauce.
- Taste for seasoning and serve immediantely.