• 150g wholemeal pasta shapes


  • large bunch of basil, roughly chopped
  • 15g parmesan (or vegetarian alternative), finely grated
  • 15g pine nuts, brazil nuts or walnuts, plus extra to serve
  • 1 small garlic clove, crushed
  • 50ml olive oil


  • STEP 1

    To make the pesto, put the basil, parmesan, nuts and garlic in a small food processer and whizz to make a chunky paste. With the motor running, add the olive oil in a drizzle until the pesto just comes together as a sauce. Add 1-2 tbsp of water to loosen the pesto if you need to. Season well.

  • STEP 2

    Cook the pasta following pack instructions. Drain and keep a small cupful of the cooking water. Tip the pasta back into the pan and add the pesto along with a small splash of the reserved water. Toss well to coat in the sauce. Divide between two pasta bowls and top with more basil and a few parmesan shavings to serve, if you like.


Use half basil and half rocket for a more peppery pesto.

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Anna Glover profile
Anna GloverSenior food editor

Goes well with


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