Linguine with broad bean pesto
Pesto doesn't just have to be made from basil. In the hotter months, broad beans also also be added to the pesto mix, to make a great tasting variation on this classic Italian pasta sauce.
- Cook broad beans in boiling, salted water for 3 minutes, drain and set aside to cool, removing some whole beans for garnish.
- Place basil leaves, broad beans, garlic and 1/2 cup grated parmesan in the bowl of a food processor and process to a paste. Drizzle in oil with the motor running and season to taste with salt.
- Bring a saucepan of salted water to the boil and cook pasta according to packet directions until just tender. Drain and drizzle with olive oil.
- Serve pasta topped with pesto, 1/4 cup shaved parmesan and basil