Summer Pesto Pasta by Darren Henderson, Head Chef at The Fountain, Edinburgh
Pesto is a sauce originating in Genoa, which is located in the northern region of Italy. It originated around the 16th century and traditionally consists of crushed garlic, basil and pine nuts blended with Parmesan cheese and olive oil.
Interestingly, the word ‘pesto’ comes from the Genoese word pestâ – which means to pound. This probably refers to the traditional way the sauce is prepared in a mortar and pestle. This version uses a blender from ease – just don’t mention it to your Genoese friends because they won’t be able to tell the difference!
Pesto is so versatile and is perfect for a very quick midweek dinner that still delivers plenty of flavour. This is a fantastically indulgent twist on traditional pesto pasta with added freshness from the courgette and peas. Adding walnuts at the end will give you an extra hit of nuttiness that compliments the pine nuts perfectly. Then you top the dish with the ricotta, a little glug of olive oil and a sprinkle of sea salt which will finish the dish to perfection.
For a spectacular garnish, dress with some courgette flowers to highlight the summer seasonality. Serve with a side of garlic bread to mop the plate of any pesto residue. It would be a shame to waste something with so much flavour. For more summer menu dishes, visit the Fountain 131 Dundee Street . Edinburgh
For more information, reservations and menus visit: www.fountainbar.co.uk
Ingredients: Serves 2
For the pesto:
Handful basil
Handful pine nuts
Pinch pepper
Tsp crushed garlic
Olive oil, to bind
Tbsp parmesan (optional)
For the pasta:
50g frozen peas
100g walnuts, toasted
200g ricotta cheese
300g penne pasta, cooked
1 courgette, washed and peeled into ribbons
Method
1. Add all the pesto ingredients to a blender and blitz together, adding the olive oil a bit at a time.
2. Blanch the peas for 30 seconds, long enough to heat through but to keep their refreshing crunch.
3. Mix penne with the peas, a big spoon of pesto and a splash of water
4. Top with courgettes and ricotta.
5. Finish with a sprinkle of the toasted walnuts.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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