Serves 2, prep time 20 minutes, cooking time 15 minutes
INGREDIENTS
FOR THE PESTO
2 tbsp of pine nuts
2 large bunches of basil
4 tbsp of olive oil
2 tbsp of grated Parmesan
1 garlic clove chopped
Pinch of rock salt
Zest of ½ lemon
FOR THE PASTA
250g of linguine, cooked
3-4 tbsp of fresh pesto
150g of peppered smoked hamour fish
(Alternatively you can use smoked mackerel)
A handful of capers
Olive oil to drizzle
Juice of ½ a lemon
Ground black pepper
10 basil leaves, thinly sliced
METHOD
FOR THE PESTO
Gently toast the pine nuts in a frying pan until golden, then allow to cool.
Place the remainder of the pesto ingredients in a food processor and blitz until smooth.
FOR THE PASTA
Put the cooked and drained linguine 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 of lemon juice, black pepper and fresh basil, then serve.