food, reviews and of course coffee
Trofie Pasta with fresh basil pesto, pine nuts and grated parmesan.
Fresh Trofie pasta.
Into a pan of boiling water (no salt, no oil).
Cook for ten minutes.
In a blender/grinder, handful of basil leaves, olive oil, blitz and blend. Add more basil leaves and more oil, blitz.
Drain pasta.
Dribble olive oil in.
Toss and coat pasta.
Add basil pesto, handful of pine nuts, handful of grated parmesan.
Mix.
Serve.
Eat.
In an pan of boiling water add the linguine. This will take 11 minutes to cook, but check the packaging to be sure. No need to add salt or oil to the boiling water.
In a pan, heat some olive oil.
Add some cubed pancetta and a finely chopped onion,
Cook until the onion has softened.
Add some sliced mushrooms.
Once the mushrooms are cooked (how long this takes depends on the size of the pan, how hot it is and the quantity of ingredients) add creme frache and a few strands of saffron.
Stir on a low heat until the saffron has imparted a golden tinge to the cream mixture.
You could use cream instead of creme frache, I use creme frache as I like the flavour. You don’t need to use saffron, but it adds a wonderful flavour as well as colour to the dish.
Once the linguine is cooked, drain, add the cream mixture, a handful of grated parmesan, a good twist or two of ground black pepper.
Stir well and serve.