I know it doesn't look it, but this pasta is a super quick and easy dinner for mid-week. The only downside is it makes a few pots and pans, and nobody likes doing dishes, right? Still, the domestic disturbance of dirty-dishes is definitely worth it for the taste of this super divine dinner.
Ingredients:
a handful of basil/parsley - I used what I could get from my garden.
about 50 - 100g parmesan cheese, roughly chopped.
a handful of Brazil nuts and walnuts
1/4 cup organic olive oil.
a cup of dried pasta - I used organic penne.
Optional 'serving suggestions' - a soft poached egg on top, and a balsamic reduction on the plate beneath.
Get two pots of water boiling (if you're doing an egg - one for the pasta, one for the poaching biz). Onc eit comes to the boil, add the pasta to one pot, and to the other, a dash of white vinegar then let it come back to the boil.
Meanwhile, in a food processor (if you have one, if not, I've made pesto by hand for years, just by either chopping finely or with a morta & pestle), combine the washed herbs, parmesan, and nuts, and blitz on high speed, whilst drizzling olive oil in. You might need to stop to scrape down the sides a couple of times to be sure you've incorporated all ingredients.
Once the pasta is cooked according to packet instructions (usually about eight minutes) strain it and return to pot. Add the pesto, and stir until combined.
Leave to cool a little whilst you do the eggie.
Crack an egg or two into the rapidly boiling water then put the lid on. Once it's about to froth and bubble over, turn the heat off (remove from heat if using electric). Remove the egg from the water using a slotted spoon and serve on top of the pasta.
As for a balsamic reduction - I love this for it's sweet/sour nature. When you put balsamic in a pan and add heat, it quickly thickens and reduces, courtesy of the natural sugar content. It will be piping hot pretty quickly so handle with care!
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