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Linguine al Pesto Rosso

This simple, ready-in-a-flash pasta dish is a fantastic combination of Italian flavours such as tomatoes, Parmesan and basil. Once made, the pesto will keep in the fridge for several days.


  • 500g linguine

  • 2 handful of fresh basil

  • 150g Italian sun-dried tomatoes, in olive oil

  • Handful of pine kernels

  • 5tbs Italian extra virgin olive oil

  • Handful of parmesan, freshly grated

  • Salt and pepper to taste


  • 1.

    Cook the pasta in salted boiling water until al dente. In the meantime, use a blend to blitz the basil, sun-dried tomatoes, pine kernels and extra virgin olive oil until you create a smooth paste.

  • 2.

    Transfer the paste in a large bowl, add the Parmesan cheese and season with salt and pepper - allow to rest for approx. 5 minutes. Drain the pasta and put in the bowl of red pesto dressing. Mix well together and serve immediately with freshly grated Parmesan on top.

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