Pasta with Unpestoed Pesto

1. 1

   Bring a large pot of salted water to the boil and then add the linguine.

2. 2

   While the pasta is cooking, pour the olive oil into a large frying pan and throw in some peeled cloves of garlic.

3. 3

   Cook over gentle heat until the garlic starts to turn light brown and its scent wafts upward.

4. 4

   Remove the cloves from the pan and take the pan off the heat.

5. 5

   Roughly chop or shred a mound of basil leaves, set aside.

6. 6

   In a second dry frying pan, toast a handful or so of pine nuts.

7. 7

   When the pasta is ready, drain it, toss it in the garlic-infused olive oil, and then transfer to a warm bowl.

8. 8

   Grate over some Parmesan, then, using a vegetable peeler, shave in some pecorino and sprinkle with the toasted pine nuts.

9. 9

   Toss well, throw over all but a small handful of the basil leaves, and turn again.

10. 10

    Grate a little more cheese over and sprinkle with the remaining shredded basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.