Summer linguine with basil & cashew pesto

15 Jan

Fresh linguine with basil & cashew pesto, mixed tomatoes and fior di latte (picture by Tasha Seccombe)

Every time I eat linguine or spaghetti with a basic basil pesto, I feel very Italian – in a “pretend” kind of way. It is the opposite of what we grew up on in South Africa, believing that pasta always needs a chunky, heavy meat sauce.

This simple way of enjoying pasta is synonymous with my motto for the new year, keeping things uncomplicated, yet robust. The most basic meal can turn into something fabulous if you use fresh, great quality ingredients, and do as little to it as possible.

For this recipe, I varied from the well-known classic basil pesto with the use of cashew nuts instead of pine kernels – a slightly more economical choice which means that you don’t have to use the nuts too sparingly and can add some as a final topping for extra texture. Cashews still provide a strong nutty flavour, and is in no way a compromise. I also added some fresh halved cherry tomatoes, which I tossed through the pasta while it was still piping hot. The tomatoes warm up slightly, but retain their fresh crunch and flavour.

As a last addition, I also added shreds of fior di latte – wonderfully mild and milky pieces that work so well in the traditional caprese salad of tomatoes, basil and mozzarella.

This dish makes me feel rejuvenated, inspired and longing for travels abroad. Buon appetito!

Ingredients for pesto:

  • 2 punnets basil (about 40 g in total)
  • a pinch of salt and pepper
  • 1 clove garlic
  • ¼ cup of finely grated parmesan cheese (preferably parmigiano reggiano)
  • ½ cup of extra virgin olive oil (best quality)
  • 50 g cashew nuts

Ingredients for pasta:

  • 500 g linguine (plus water and salt for boiling)
  • about 30 ml extra virgin olive oil
  • 250 g rosa/cherry tomatoes, halved (or use a punnet of mixed small tomatoes)
  • 120 g fior di latte, torn into  shreds
  • 50 g cashew nuts, roughly chopped

Method:

  1. In a food processor or electric chopper (or manual pestle & mortar), process/pound all ingredients for pesto together to a chunky paste. Set aside and start making pasta immediately, otherwise discolouration might occur.
  2. Bring a large pot of salted boiling water to the boil, then cook pasta for 7 minutes or until al dente. Drain in a colander and immediately add olive oil, then toss to coat. Transfer to a large bowl.
  3. Add pesto, then toss to coat well.
  4. Now add tomatoes, mozzarella and cashews. Toss again, then serve immediately with some extra olive oil on the table.

Note: If you want to keep the pesto from discolouring, blanch the basil leaves in a large pot of boiling water for no longer than 3 seconds, then remove with a slotted spoon and immerse in ice water immediately. Continue making pesto as above, then transfer to an airtight container and top with a thin layer of olive oil before storing in the fridge, covered. Will keep for about 3-4 days, perfectly green.

WIN with SPAR Freshline! One lucky reader can win SPAR vouchers to the value of R200 when you answer this easy question: Name one  ingredient/product from the SPAR Freshline range which featured in this recipe. Leave your answer as a comment at the bottom of this post. Winner will be notified on Friday the 18th of January 2012.

Credits:

This post was especially written for The Pretty Blog by Ilse van der Merwe from The Food Fox.

Food: Ilse van der Merwe from The Food Fox.

Photography: Tasha Seccombe.

Styling: Tasha Seccombe & NicolaPretorius.

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12 Responses to “Summer linguine with basil & cashew pesto”

  1. Billie January 15, 2013 at 11:31 #

    I’m sure the correct answer is …..Cherry Tomatoes!
    The recipe looks amazing and you are right, nothing quite like tomato, basil and mozzarella.

  2. Monique January 15, 2013 at 11:32 #

    Rosa/Cherry Tomatoes! 🙂

  3. Amy January 15, 2013 at 11:56 #

    Awesome recipe… Cherry tomatoes :-)…

  4. Audrey Schelan January 15, 2013 at 14:13 #

    Rosa/Cherry tomatoes

  5. Dayne January 15, 2013 at 16:57 #

    Spar Freshline Cherry Tomatoes

    (looks so yummy!)

  6. Tracy January 16, 2013 at 09:24 #

    Answer : Basil

    Love your blog. Lovely giveaway 🙂

  7. Fran Grove January 16, 2013 at 11:35 #

    Fresh Basil

  8. Christine January 16, 2013 at 20:50 #

    basil

    • thefoodfox January 21, 2013 at 10:42 #

      Thanks to everyone who entered the SPAR Freshline competition! The correct answer was “cherry tomatoes”, and the winner is… (drawn randomly from a hat containing all correct entries) Billie Lampbrechts! Congratulations Billie – I will be in touch with you via email shortly. Have a great week, everyone!

  9. Stephanie January 25, 2013 at 15:03 #

    Jy verdien die nomination Ilse!!! So flippen bly en excited vir jou!!! Gaerin sê ook “Whoop whoop”

    • thefoodfox January 26, 2013 at 14:07 #

      Dankie Stephanie!! 🙂 Smiles all around!! xxx

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  1. Basil pesto beef pasta | Eloise Nolte - January 18, 2013

    […] This week I based this meal on one of her posts called Summer linguine with basil cashew pesto. […]

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