Pasta with Black Garlic Pesto

Easy, homemade, tasty and very much customisable to his and hers liking thanks to optional choices of popular toppings!

200g farfalle pasta, or other pasta of your choice

80g baby arugula

 

Black Garlic Pesto Recipe

50g basil leaves, finely chopped

30g mint leaves, finely chopped

1 raw garlic clove, minced

2 tbsp lemon juice

½ tsp salt

¼ tsp freshly cracked black pepper, plus more to serve

40g pine nuts, toasted until golden brown

20g Pecorino Romano cheese (or Parmigiano Reggiano), finely grated

10 Balsajo Black Garlic cloves (20g), peeled and quartered

100ml extra virgin olive oil

 

Serving garnishes

 

Black Garlic Cloves, Parmigiano Reggiano, Black pepper, Chives, Mint

 

INSTRUCTIONS

Place basil, mint salt, pepper, raw garlic and lemon juice in a mortar and give it a good bash, until herbs are completely limp and released their juices.

Add pine nuts, smash them roughly – leaving some chunky bits is ok.

Using a spoon, mix in oil, cheese and black garlic until just combined, reserve.

Boil the pasta as per instructions on packaging. When ready, drain and toss your steaming pasta with pesto and baby arugula. Plate up and scatter serving garnishes over.

NOTES

For extra toppings ideas visit: http://bit.ly/2nLkoqs.

This delicious recipe content and all related images were created for us by Justyna Serwach of Garlic Matters