55g of Basil
20g of Pine nuts
20g of Parmesan Cheese
A clove of garlic
2 teaspoon full of Olive oil
Half a teaspoon of Lemon juice
Punnet of sliced Mushrooms
2 sprigs of Thyme (remove from the stalks)
1 diced Shallots
1 diced garlic
14 individual Conchiglioni Rigarti
2 teaspoonful of olive oil
A litre of water
Using a saucepan bring the salted water to boiling point
Add the Conchiglioni Rigarti and follow the cooking instructions on the packet
Whilst the pasta is boiling,
Using a pestle and mortar
Add the basil, pine nuts, garlic, olive oil and salt
Mix the ingredients together to a coarse texture
Scrape the mixture into a bowl
Grate the parmesan and add to the mixture
Using a fork mix everything together and taste.
Add the lemon juice for that extra kick
Salt and pepper to taste.
Using a blender
Just place the basil, pine nuts, garlic, olive oil,
parmesan, lemon juice, salt and pepper into the blender
Using the low setting of your blender blitz the ingredient together into a coarse texture.
The course texture creates a crunch to the dish.
DON'T FORGET YOUR PASTA
Quickly check your pasta is al dente
Meaning it should have a bite (firm but not hard) and not over cooked.
In a frying pan, use a teaspoon of olive oil,
Add the diced shallots and cook on a low heat for 1 minute.
Add the diced garlic and cook for a further 15 seconds
Then add the mushrooms
Using a spatula add a table spoon of juice from the pasta
Cook the mushrooms for 1 minute whilst tossing it. Then add the the thyme and cook for a further minute.
Drain your pasta and reserve some of your pasta juice in a small bowl
Just in case you need it.
Mix the pasta, mushroom and pesto in your saucepan
If the mixture is too thick, just add a teaspoon of the reserved juice
Add salt and pepper to taste and serve in a shallow bowl
Drizzle with olive oil and lemon juice