Receta Rustic Basil Pesto Pasta Recipe
I do most of my magazine reading at gym while I am on the treadmill or the stepper. We do not have fancy televisions where I train and so to break the tedium I read. However, I am very far behind in my magazine reading. I often see Reader Events and think how nice they look, but when I see the advert for them it is usually too late for me to book. I know that I have been missing out! The reason I know this is because I was recently invited to a Readers Event by Fair Lady. This is a magazine I can remember my mother reading when I was a child, and the publication is known to put their readers first. Dave and I attended a pasta making workshop at The Cooks Playground. Thankfully Dave was not the only man there but it was definitely a ladies evening out. Our ages ranged from 12 to over 60 and I can assure you that a great time was had by all. The evening started off with a demonstration on how to make fresh pasta. As this is something I feel very comfortable doing, I sat back and let the other participants get a good look. I did however go and watch the ravioli making demonstration as I love making filled pastas. We started our evening by making our own delicious raviolis before moving on to a variety of pastas. To highlight the evening, I have decided to share with you the rustic basil pesto recipe. I liked this as you do not need any special kitchen equipment to make the pesto. I have reduced the amount of oil from the original recipe as I found the pasta was coated with too much oil when we had it on the evening. This makes a perfectly easy meal to make.
have you ever attended a magazine readers’ event?
Rustic Basil Pesto Pasta Recipe
Ingredients:
- 200g dried pasta
- 25g fresh basil leaves
- 25g toasted pine nuts
- ½ clove of garlic, crushed
- 50g Parmesan, grated and extra for garnishing
- 2.5mls lemon juice
- 75mls olive oil
- A generous pinch of salt and freshly ground black pepper to season
Method:
While your pasta is cooking, roughly chop the basil leaves
Place them into a bowl and then chop the pine nuts
Add them to the basil, together with the garlic, Parmesan and lemon juice
Slowly pour in the olive oil while stirring all the time
Add the salt and a bit of black pepper and check the seasoning
Adjust to suit your palate
Drain your pasta and toss the pesto through to combine
Serve with some extra Parmesan
2.2
http://tandysinclair.com/rustic-basil-pesto-pasta-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
What I blogged:
Disclaimer: Dave and I were invited to attend this event. I was not required to write a blog post and any opinions and facts expressed herein are my own. This is in line with my blogging policy.
Tandy
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.