Pesto pasta

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Pesto pasta

“The woman who has most impacted my relationship with food has to be my auntie Claire. She is a massive foodie and a fantastic cook, but what I feel she taught me most is not one particular recipe or dish; it’s about having a love for food, finding joy in delicious food, and caring for those we love by feeding them well. These are lessons I use day in, day out, and I am so grateful for them. You don’t always need a complicated recipe or fancy dish to make someone feel special; its more about looking after those we love and feeding them well. My auntie Claire always has a meal for you no matter what time of the day it is; you could arrive unannounced at 9pm on a Tuesday evening, and one of the first questions would be, ‘Have you eaten, are you hungry?’ Minutes later, you would find yourself with a tray on your lap with dinner, a glass of iced water and a linen napkin. I can only strive to make the people in my life feel as well looked after. This recipe is inspired by one of my favourite memories of turning up unannounced and having a bowl of the most simple, delicious pasta handed to me within minutes. It was about 15 years ago, and I can still remember it so clearly.” – Siomha Guiney, Food Stylist & Recipe Developer


Serves 4-6


500g pasta of your choice, fresh or dried

1 tub of good quality pesto

50g Parmesan (or vegetarian alternative) grated

  1. Bring a large pan of water to the boil over a high heat and cook the pasta according to package instructions.
  2. Drain well, then return to the pan with plenty of pesto and half of the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan and some black pepper.
  3. Ideally serve to someone very hungry with a chilled glass of water (or wine!) on a wooden tray, with a linen napkin, on a comfy sofa, with their favourite TV show on and the fire blazing.

Per serving:448kcals, 21.2g fat (4.8g saturated), 48.6g carbs (2.7g sugars), 16.1g protein, 0.7g fibre, 0.354g sodium


Make it ours: If you’d prefer to make your own pesto, combine 60g toasted pine nuts, 100g fresh basil, 50g Parmesan (or vegetarian alternative), 170ml olive oil and 2-3 garlic cloves in the bowl of a food processor. Whizz until smooth, then season to taste.