Ingredients List
- 1 pack (500g) PnP Linguine
- About ½ cup (125ml) grated parmesan
- Glug olive oil + extra for serving
- ¼ jar of PnP Let’s Cook Italian basil pesto
- Salt and milled pepper
- For serving:
- Prosciutto crudo or beef carpaccio, or leave off if preferred without
- Roasted vine or cherry tomatoes
- Fior di latte or feta cheese, torn into chunks
Method
- Cook pasta according to packet instructions and reserve about 1 cup (250ml) of pasta water before straining and discarding the rest. Set aside and keep warm.
- Reheat reserved pasta liquid if cold.
- Add grated cheese, olive oil and reserved pasta liquid to the jar of basil pesto.
- Close with the lid and shake vigorously to emulsify the sauce. Season.
- Pour over cooked pasta and toss to coat well.
- Serve pasta topped with prosciutto crudo or beef carpaccio, tomatoes and chunks of fior de latte or feta.
- Drizzle with extra olive oil before serving.
