Linguine Pesto


  • 500g pre-cooked to al dente linguine

  • 3 sliced garlic cloves

  • 4 Tbsp olive oil

  • 20g toasted pine nuts

  • Fresh basil

  • 100g fresh pesto


  • Oven temp 300 degrees small to medium flame 350 degrees

  • Pre-cook your linguine in salted boiling water until al dente

  • Heat your heavy-based pan in your oven, then add olive oil, garlic and saute until golden

  • Discard ½ olive oil and add your pasta, warm through

  • Once pasta has warmed through remove from your oven adding pesto and tossing pasta until pasta is fully coated in pesto

  •  Plate your pasta finishing with basil and toasted pine nuts