As we’ve had such a fantastic hot and dry summer, I’ve grown fresh basil outside very successfully. The sunshine has given the basil a distinct and peppery flavour that you don’t get from the shop bought kind but you can use either of course. With the weather about to turn, I thought I’d harvest it and make this linguine dish inspired by a classic pesto recipe but with the addition of a little sour cream I had in the fridge. You could use normal cream but I like the tang the sour cream adds. Dear reader, it’s a keeper!
Serves 2
- 1 tbsp sour cream
- 100g fresh basil
- A handful of pine nuts, lightly toasted
- 20g Parmesan, finely grated
- 1 tbsp extra-virgin olive oil plus a little to drizzle
- Salt and black pepper
- 300g linguine
To make…
- Cook and drain the pasta according to the packet instructions – it’s usually about 10 minutes. Reserve a little of the pasta water once cooked and drained.
- Meanwhile, make the sauce. Pound the garlic and then the pine nuts with a large pinch of sea salt with a pestle and mortar until it forms a thick paste. Add the olive oil and then the basil leaves. pound to a paste. Add the sour cream to a non-stick pan on a low heat. Add the basil paste, a good pinch of ground black pepper to warm it through and allow the flavours to infuse.
- Add the sauce to the drained pasta and a tablespoon of pasta water. Stir thoroughly and divide into your serving bowls.
- To serve, top with black pepper, freshly grated parmesan and a drizzle of olive oil.
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