This recipe came about on a lazy sunday night when there was nothing in the fridge and I couldn’t be asked going out shopping. With the help of a bit of garlic, chilli and a bit of fresh herbs, you can turn a last minute improvisation into something quite delicious — and worth preparing even if the fridge is full!
2 cloves garlic
1/2 bunch fresh basil, leaves picked
1/4 cup extra virgin olive oil
1 tsp dried red chili flakes
2 tsp lemon juice
1/2 cup parmesan cheese grated
Salt & freshly ground pepper
2 egg yolks (optional)
1. For the pasta, use the ratio of 1 litre of water to 100g of pasta and 10g of salt, and cook as per packet instructions.
2. The traditional way of making pesto is with a mortar and pestle. Start by adding basil, garlic, salt and a pinch of garlic flakes to the mortar and bruising them to a paste. Whisk in the oil until you have the desired consistency. If in a hurry or if you’re making large quantities, you can also use a blender or food processor.
3. Once the pasta is cooked, start heating up the pesto in olive oil for 20 seconds or so. Drain the pasta, add to the frying pan with 1 tbsp of the cooking water. Toss well and cook for a few minutes. Add the lemon juice and season to taste with salt and freshly ground black pepper.
4. Add a little olive oil, sprinkle chili flakes and freshly grated parmesan. Place an egg yolk on top if you would like a bit of extra richness.
If you fancy something a bit more substantial, add prawns to the pan before the cooked pasta.