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date night pasta with black garlic pesto
farfalle coated in zesty, chunky black garlic pesto, served with peppery arugula and a shy dusting of Parmigiano Reggiano. Easy, homemade, tasty and very much customisable to his and hers liking thanks to optional choices of popular toppings!
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Ingredients
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200g farfalle pasta, or other pasta of your choice
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80g baby arugula
Black Garlic Pesto Recipe
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10 Black Garlic cloves (20g), peeled & quartered
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50g basil leaves, chopped finely
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30g mint leaves, chopped finely
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1 raw garlic clove, minced
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40g pine nuts, toasted in a dry pan over a low heat until golden brown (mix them often)
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2 tablespoons (about ½ lemon) lemon juice
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20g finely grated vegetarian hard cheese
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½ teaspoon salt
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¼ teaspoon black pepper, freshly ground, plus more to serve
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100 ml extra virgin olive oi
Serving garnishes
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Freshly ground black pepper
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Chives, chopped
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Freshly grated vegetarian hard cheese
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Fresh mint leaves, chopped
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Black garlic cloves, halved
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TO MAKE
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Place finely chopped basil and mint in a mortar together with salt, pepper, minced raw garlic and lemon juice and give it a good bash, until herbs are completely limp and covered in the juices.​
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Add pine nuts, smash them roughly, but don’t turn them into a paste. Some chunky bits are perfect.​
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Put your pestle away and using a spoon, mix in oil, cheese and black garlic until just combined. Reserve. (Store refrigerated, but remove from the fridge early enough so that the pesto comes to room temperature before you toss it with hot pasta.)​
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Set the pasta to boil as per instructions on packaging. When ready, drain and toss your steaming pasta with pesto and baby arugula.
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Plate up and scatter serving garnishes over.