In this hot weather we don’t really want to spend time cooking! We’ve come up with a great simple recipe for your dinner – homemade pesto with spaghetti or tagliatelle and optional tofu. It works wonderfully with a tomato & red onion salad. It’s really quick and easy to make and basil is one of the healthiest of the herbs!
Make the Pesto:
2 cloves garlic
1/2 handful of pine nuts
parmesan cheese to taste
Put the garlic and pine nuts in a food processor and chop them. Then add the basil leaves (no stalks) and do a short burst so that the leaves are chopped, but not too finely. Add some water to emulsify, give the processor a burst and then add grated parmesan cheese. Give the processor a burst and finally drizzle in a small amount of olive oil while the food processor is on.
For the Pasta:
2 Courgettes, cut lengthways
250g spaghetti or linguine
150g tofu, cut into small cubes
Meanwhile, bring a saucepan of water to the boil and add the spaghetti along with the courgettes cut lenghtways. simmer until pasta is just done. If you’re using tofu, heat up a frying pan with olive oil and cook until slightly brown. Add half of the pesto to the pan to warm up, then add pasta and courgettes and season. When warmed through turn onto plate and top with remaining pesto.
At the moment we have particularly gorgeous basil from Kent. Why not add it as an extra to your box?