About this recipe:This is a variation of the classic pesto recipe. It uses a variety of herbs like parsley, sage, rosemary and mint and makes a light sauce for pasta or even rice.
Deborah Lo Scalzo
30g basil leaves
15g parsley leaves
5 sage leaves
15g rosemary needles
1 tablespoon mint leaves
1 garlic clove
1/2 lemon, zested
4 to 5 tablespoons olive oil
500g farfalle or penne pasta
50g sun dried tomatoes
7 almonds, to serve
salt and pepper to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Put all the herbs (basil, parsley, sage, rosemary and mint) with the garlic and lemon zest in a food processor. Mix, adding a little oil at a time until you have a thick mixture.
Cook the pasta and set aside 2 tablespoons of the pasta water. While the pasta is cooking, take a serving bowl and add half of the pesto, 1 spoonful of pasta water and 1 spoonful of olive oil.
Cut the dried tomatoes in thin strips. You can use scissors to cut them up. Chop the almonds.
When the pasta is cooked, drain it and pour half of it in the serving bowl and mix. Pour in the rest of the pasta, the remaining pesto, 1 spoonful of pasta water and 1 spoonful of oil. Add the sun dried tomatoes, and mix well.
Serve the pasta on individual plates with the chopped almonds.
You can also add grated Pecorino cheese, chilli flakes and toasted breadcrumbs at the end.