Nasturtium Pesto Linguine, With - toasted pine nuts & currants
Prep time: 40 mins
Cook time: 20 mins
Makes approximately one cup
2 cups of chopped nasturtium leaves, plus a handful of flowers if you can find them
½ cup of olive oil
2 garlic cloves, minced
½ cup finely chopped walnuts
½ cup of finely grated reggiano parmigiano
Pinch of salt
Place nasturtium leaves and half the olive oil in food processor and pulse a few times to get things going, add the remainder of the ingredients and blend until combined into a thick paste - add extra olive oil if you feel the pesto is too dry. Store in airtight container and top with a little extra drizzle of olive oil.
5 tbsp nasturtium pesto, or to taste
300 g fresh linguine
⅓ cup of pine nuts, toasted
⅓ cup of dried currants
Place pine nuts in small frypan and dry roast until just brown, remove from pan and set aside. Bring large pot of salted water to the boil and add fresh pasta, cook for approximately 5 minutes or until pasta is al dente. Drain into colander then place back into warm saucepan. Add a good few tbsp of pesto to the pasta, we like our pasta nice and green so we added 5. Stir through currants, pine nuts, and, serve.
The remainder of the pesto is delicious used tossed through salads, or stirred through florets of roast cauliflower topped with currants and pine nuts.