Sunday, 10 June 2012

Breadcrumb Pesto Spaghetti



I was watching old epsiodes of the River Cottage Everyday TV show, and saw Hugh make this dish -and I just had to make it! I had all the ingredients on hand (I grow my own herbs so had planty of fresh parsley) so could make it straight away. Big Bee doesnt like sausages, which everyone else was having, so I made this pasta for just the two of us. It took mere minutes to knock up! One of the quickest meals I have ever made :) It is tastier than the ingredients appear, definitely worth trying.

 60g coarse wholemeal or granary breadcrumbs
 Large bunch of parsley, leaves only
1 small garlic clove, roughly chopped
150-200ml olive oil
50g Parmesan or matured hard goat's cheese, finely grated
Juice of ½ lemon
Sea salt and freshly ground pepper
  
Toast the breadcrumbs in a small frying pan for a few minutes, until crisp and nutty, then leave to cool.
Put the parsley leaves and garlic in a food processor and pulse until finely chopped (or chop them by hand, if you prefer). Transfer to a bowl and stir in enough oil to create a thinnish paste. Stir in the cheese and breadcrumbs, thin with a little more oil if you want, then adjust the seasoning with salt, pepper and lemon juice.
The breadcrumbs give this pesto a coarse, chunky texture.

3 comments:

  1. This sounds good, fresh and easy. River Cottage is near us and...I still haven't been but intend to rectify that shortly!

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    Replies
    1. I am very jealous, I would love to visit!

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  2. How much pasta did you use for this? 250 grams?

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