As the growing evenings of ‘shit I eat when I’m by myself’ continues, so does the pasta recipes on the blog. How can I possibly be unhappy that the husband travels every week for work when it’s raining outside, I have an extremely worrying large number of comfort clothes piling up from my online shopping addiction, I have discovered a heater in the basement that’ll probably burn down the house but that’s future me problem because current me is cosy so no one touch the heater and pasta is boiling? Dear God, my age is showing.

Pfftt whatevs trevs – I’m getting hangry and Masterchef is about to start.

Almond & Basil Pesto Linguine With Crunchy Greens & Bocconcini

Serves 4-6

Ingredients

1 portion of almond & basil pesto – see note
500g linguine
Bunch of asparagus, halved
Bunch of green beans, halved
200g bocconcini
Olive oil
Salt & pepper

Method

Make the almond & basil pesto then leave aside.

Bring a large pot of water to the boil and pop your asparagus and beans in. After 30 seconds’ish remove using a slotted spoon and leave aside.

Add the linguine to the same pot of boiling water and once cooked, drain and rinse and put back in the pot along with the pesto and extra olive oil to loosen it up a little. Warm through over a low heat then add the green veg and bocconcini.

Season with salt & pepper and you’re done!

 

Kitchen notes...

If you can’t be bothered making your own pesto, just use around 100g of a jar one.