8 oz (225 g) wholemeal pasta, any shape
2 tbsp (30 ml) olive oil
1 - 2 garlic cloves, skinned
about 7 g (1/4 oz) fresh basil leaves and stems
2 oz (50 g) pine nuts
25 g (1 oz) Parmesan cheese, grated
semi-skimmed milk, to blend
4 oz (100 g) low-fat curd cheese
pepper, to taste
fresh basil, to garnish
Parmesan cheese, preferably freshly grated, to serve
2 tbsp (30 ml) olive oil
1 - 2 garlic cloves, skinned
about 7 g (1/4 oz) fresh basil leaves and stems
2 oz (50 g) pine nuts
25 g (1 oz) Parmesan cheese, grated
semi-skimmed milk, to blend
4 oz (100 g) low-fat curd cheese
pepper, to taste
fresh basil, to garnish
Parmesan cheese, preferably freshly grated, to serve
method
1. Cook the pasta in a large saucepan of boiling water for 10 - 12 minutes, until just tender.
2. Meanwhile, make the pesto. Put the oil, garlic, basil, pine nuts and Parmesan cheese in a blender or food processor. Add a little milk to moisten the mixture and blend to a thick puree.
3. Transfer to a bowl. Stir in curd cheese and seasoning.
4. Drain the pasta, return to the pan and stir in the pesto.
5. Cook, stirring, for 1 -2 minutes over a very low heat.
6. Thin the sauce with a little more milk, if needed.
7. Garnish with basil and serve with Parmesan cheese.
2. Meanwhile, make the pesto. Put the oil, garlic, basil, pine nuts and Parmesan cheese in a blender or food processor. Add a little milk to moisten the mixture and blend to a thick puree.
3. Transfer to a bowl. Stir in curd cheese and seasoning.
4. Drain the pasta, return to the pan and stir in the pesto.
5. Cook, stirring, for 1 -2 minutes over a very low heat.
6. Thin the sauce with a little more milk, if needed.
7. Garnish with basil and serve with Parmesan cheese.
serving amount
serves 4
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