This is so good, it's so fresh and only a handful of ingredients, and the pesto is made simply by roughly chopping together the tomato, basil and pine nuts.
- 50 g pine nuts
- 400 g fresh pasta (penne, rigatoni or tortiglioni)
- 1 garlic clove
- 100 g bunch of basil, leaves picked
- 8-10 medium vine-ripened tomatoes
- 30 g Parmesan, finely grated
- 100-150 ml extra-virgin olive oil
- Sea salt and black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Bring a large saucepan of salted water to the boil.
- Place a small frying pan over a medium heat and add the pine nuts. Cook, moving them around, to toast lightly.
- Add the pasta to the large pan and cook the pasta for 3 minutes until just al dente.
- Meanwhile, crush the garlic and a good pinch of sea salt with the flat of a knife on a chopping board until smooth. Tip the toasted pine nuts onto the board with the garlic and roughly chop with the basil and tomatoes until you have a chunky mix.
- Tip this into a large bowl along with the drained pasta, parmesan and olive oil. Mix until it’s completely coated in the pesto. Check the seasoning and serve.