Joseph says 'hey pesto!' - Your midweek meal in minutes
If pesto pasta is a staple in your house then you're not alone, pesto sales are soaring at the supermarkets, up by 108% in the last month! Joseph Denison-Carey's here to take one of the most versatile sauces to the next level, with his easy homemade pesto, guaranteed to be cheaper and tastier than a shop bought jar. He's teaming it with pasta, creamy burrata and sweet sun-dried tomatoes for a super simple but luxurious family meal.
Triofe pasta with fresh pesto and burrata
200g trofie pasta (or alternatively spaghetti or penne works well)
2 large cloves garlic, crushed
25g finely grated parmesan
50g pine nuts
50ml olive oil
Salt to taste
100g burrata or stracciatella
80g sun dried tomatoes
Fresh basil to serve
1. Cook the pasta according to the packet instructions.
2. Meanwhile, make the pesto by toasting the pine nuts in a dry pan.
3. Place the basil, rocket, garlic into the food processor followed by the parmesan and toasted pine nuts.
4. Blend together and slowly add the oil until you reach a fine paste. Taste and add salt if needed.
5. Drain the pasta, add the pasta and pesto into a warm pan and toss together until the pasta is coated.
6. Serve the pasta with the burrata and sun dried tomatoes and a few torn leaves of fresh basil.