Linguine with Basil and Pine Kernels
Cooking time: 20
The simplest of pasta recipes with a powerful basil punch, delicious alongside grilled meat of fish
Step 1 - Roast Pine Kernels
Dry roast a few pine kernels over a low heat in a frying pan.
Step 2 - Boil the water
Heat plenty of water in a saucepan (1l for each 100g of pasta if possible).
Step 3 - Add salt to the water
When the water reaches boiling temperature add a generous helping of salt, (around 1 teaspoon for every 1 litre of water).
Step 4 - Add the pasta
Add your pasta to the water. Make sure the water is boiling and brought back to the boil quickly once the pasta has been added.
Step 5 - Don't overcook it!
Do not over cook your pasta, many Italians choose to drain their pasta 30 seconds before the recommended cooking time to maintain a firm “al dente’ texture.
Step 6 - Drain the pasta
Once your pasta is cooked, allow time for it to drain properly, and then combine with SEGGIANO extra virgin olive oil.
Step 7 - Prepare some basil
Choose some choice fresh basil leaves and tear apart with your fingers.
Step 8 - Finishing touches
Add the leaves to the pasta alongside the pine kernels and a generous helping of freshly grated parmesan.
Feta and Basil Pesto Dip