With crispy pasta tips, golden-brown cheese, bubbling meat sauce and fresh pesto – mamma mia, what more could you ask for! Feel free to adjust the quantities – it’s the method that counts. Thanks for the inspiration, Sonja Wong of @saltnpepperhere!
Pesto:
My quick basil pesto: pick 1 cup fresh basil and ½ cup of mixed soft herbs such as parsley, mint and fennel from your herb garden. Place in your blender and add about 5ml capers, an anchovy or two, about 60ml salted peanuts (or your favourite roasted nuts) and about 60ml finely grated Parmesan. Drizzle in about 60ml olive oil just to get the blades going and process until smooth. You can now dilute the thick pesto as needed with a little hot water or more olive oil to taste. Remember to add a pinch of salt and pepper. You can also add garlic if desired.
