Try this family favourite when you're looking for a quick and easy mid-week dinner.
For the pesto, put all the ingredients in the blender and blitz until smooth but with a few small chunks. Season to taste.
To make the pasta, bring a large saucepan of salted water to the boil; add the pasta and cook following instructions on the back of the packet. Drain into a colander, drizzle with olive oil and mix.
Transfer pasta into a serving bowl, spoon over the pesto, mix well, grate over extra parmesan and scatter over toasted pine nuts to serve.
Matt's tip: If cooking for kids, some different pasta shapes make all the difference and is fun for little ones. My kids like, bucatini, matriciani, spaghettoni and orecchiette, to name a few.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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