4 tblsp olive oil
2 cloves of garlic, finely chopped
2 x 400g tins of chopped plum tomatoes
A handful of fresh basil finely chopped
Salt and Pepper
Heat the oil in a frying pan, add the garlic and sweat until soft over a low heat, taking care not to colour.
Add the tomatoes, basil salt and pepper and simmer for 25 min.
175g/6oz fresh basil leaves
225g/8oz Parmesan, grated
55g/2oz pine nuts
2 large cloves of garlic
225ml/8fl oz extra virgin olive oil
Salt and pepper
Place all ingredients into a blender and whizz until smooth. Taste, correct the seasoning. You can keep your pesto in a jar covered with a little olive oil in the fridge for 4 – 5 days.
Cook your pasta and then stir through the pesto, garnish with some basil leaves.
1 tblsp olive oil
4 slices of pancetta or bacon cut into strips
1 small onion finely chopped
100g/4oz frozen peas
120mls/4 fl oz water
120g/4 ½ ricotta
Salt and pepper
Freshly grated Parmesan to serve
Cook the pasta according to the packet instructions. I usually cook it for 2 mins less than it says on the packet, then taste to see if its al dente.
For the sauce: Heat the oil in a saucepan large enough to hold the sauce and the pasta when cooked, add the pancetta and fry until cooked. Add the onion and sweat until soft but not coloured, now add the peas, water, salt and pepper cook until the peas are tender. Remove the pot from the heat and stir through the cheese.
Once the pasta is cooked, drain most of the water but keep a couple of tablespoons back and add the pasta to the sauce. Mix well and serve with the fresh Parmesan