Serves 2, prep time 20 minutes, cooking time 15 minutes
250g of linguine
150g of peppered smoked Hamour fish
3-4 tbsp of pesto
A handful of capers
Juice of ½ a lemon
10 basil leaves thinly sliced
Olive oil to drizzle
Ground black pepper
FOR THE PESTO
2 large bunches of basil
4 tbsp of olive oil
2 tbsp of grated Parmesan
2 tbsp of pine nuts
1 garlic clove chopped
Pinch of rock salt
Zest of a ½ lemon
Cook the linguine as per pack instructions.
Meanwhile gently toast the pine nuts in a frying pan until golden then allow to cool. Place the remainder of ingredients in a food processor and blitz until smooth.
When the linguini is cooked, drain and place in a large mixing bowl.
Add the fresh pesto and mix thoroughly.
Next, serve into two pasta bowls, flake over the smoked fish and add the capers.
Add a drizzle of olive oil a squeeze lemon juice, black pepper and fresh basil then serve.