Linguine con pesto matto

AT A GLANCE

  • Serves 4 people

  • 500 gm dried linguine
  • To serve: dried chilli flakes (optional)
  •  
  • Pesto matto
  • 40 gm each pine nuts and almond flakes, lightly toasted, plus extra to serve
  • 1 bunch basil, leaves picked, some reserved for serving (optional)
  • ½ bunch each flat-leaf parsley and mint, leaves picked
  • 4 anchovy fillets
  • 2 garlic cloves
  • 50 gm each pecorino and Grana Padano, finely grated
  • 180 ml extra-virgin olive oil, plus extra to serve
  • ½ lemon, finely grated rind and juice only
01   For pesto matto, process nuts, herbs, anchovies and garlic until coarsely chopped. Add cheeses and, with motor running, gradually add oil to combine. Add lemon rind and juice and pulse to combine, then season to taste and set aside.
02   Meanwhile, bring a large saucepan of salted water to the boil. Add linguine and cook over high heat until al dente (8-10 minutes). Drain (reserve 60ml cooking water) and return pasta and water to pan. Add pesto and toss to combine, then serve hot, scattered with extra nuts, basil leaves and chilli flakes, drizzled with a little extra oil, if desired.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

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