Recipe
Why make it
Fresh basil pesto tossed through spaghetti with blistered cherry tomatoes and a splash of starchy pasta water. A bright, herby dinner that is ready in about 30 minutes.
Serves 4
+ 3 more in the full recipe
Step 1 of 8
Bring 4 litres of water to a rolling boil in a large pot. While it heats, toast the cashews in a dry frying pan over medium heat for 3 to 4 minutes, shaking often, until pale golden. Tip them onto a plate to cool.
Step 2 of 8
Pick the basil leaves from the stems and pat them dry. Put the basil, cooled nuts, garlic and Parmesan in a food processor and pulse until coarsely chopped.
Step 3 of 8
With the machine running, pour in the olive oil in a steady stream. Add the lemon juice, a pinch of salt and some pepper, then blend until the pesto is thick and spoonable but still slightly textured. Taste and adjust the seasoni…
Step 4 of 8
Add 1 tablespoon of salt to the boiling water, then the spaghetti. Cook for 1 minute less than the packet time, until just firm to the bite (al dente). Stir in the first minute so it does not stick.
Step 5 of 8
While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over high heat. Add the tomatoes cut side down and cook for 3 to 4 minutes, until the skins blister and the edges soften. Season lightly and turn off the…
The last 3 steps are in the full recipe.
Cook’s tip
Never cook the pesto in the pan. Direct heat turns fresh basil dark and dulls the flavour, so toss it with the pasta off the heat.
Ready to cook?
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