BASIL PESTO LINGUINE WITH TOMATO by Theo Mannie, head culinary artist from Granny Mouse Country House & Spa
BASIL PESTO LINGUINE WITH TOMATO
Ingredients
- 1 onion diced
- 60ml vegetable oil
- 1tbsp garlic chopped
- 500g linguine
- 100ml white wine
- 3tbsp basil pesto
- 300g cherry tomatoes cut in half
- 60g parmesan cheese grated
- 30g rocket
- salt & pepper
Method
- Cook the pasta in a large pot of rapidly boiling water.
- The pasta should take between 4 and 8 min dependent in the type of pasta you are using.
- In the meantime, place a large frying pan on medium high heat with half the oil.
- Add the onions and sauté for about 2 min before adding the garlic.
- Fry for a further 1 min before pouring the wine, tomato and pesto.
- Allow the wine to reduce by half before adding the cooked pasta.
- Pour in the remaining oil and reduce the heat to low.
- Season with salt and pepper to taste.
- To plate, divide the pasta into a pasta bowl.
- Sprinkle with the cheese before layering with the fresh rocket.
- Serves 3
