This recipe for rustic basil pesto pasta was inspired by a reader event hosted by Fair Lady Magazine.
I do most of my magazine reading at gym while I am on the treadmill. We do not have fancy televisions where I train and so to break the tedium I read. However, I am very far behind in my magazine reading. I often see Reader Events and think how nice they look, but when I see the advert for them it is usually too late for me to book. I know that I have been missing out! The reason I know this is because I was recently invited to a Readers Event by Fair Lady. This is a magazine I can remember my mother reading when I was a child, and the publication is known to put their readers first. Dave and I attended a pasta making workshop at The Cooks Playground. Thankfully Dave was not the only man there but it was definitely a ladies evening out.
Today’s inspirational recipe from Lavender and Lime ♥ Rustic Basil Pesto Pasta ♥ #LavenderAndLime Click To Tweet
The evening started off with a demonstration on how to make fresh pasta. As this is something I feel very comfortable doing, I sat back and let the other participants get a good look. I did however go and watch the ravioli making demonstration as I love making filled pastas. We started our evening by making our own delicious raviolis before moving on to a variety of pastas. To highlight the evening, I have decided to share with you the rustic basil pesto recipe. I liked this as you do not need any special kitchen equipment to make the pesto. I have reduced the amount of oil from the original recipe as I found the pasta was coated with too much oil when we had it on the evening. This makes a perfectly easy meal to make.
have you ever attended a magazine readers’ event?
Rustic Basil Pesto Pasta
- 200 g dried pasta
- 25 g fresh basil leaves
- 25 g toasted pine nuts
- ½ clove garlic, crushed
- 50 g Parmesan, grated and extra for garnishing
- 2.5 mls lemon juice
- 75 mls olive oil
- A generous pinch of salt and freshly ground black pepper to season
- While your pasta is cooking, roughly chop the basil leaves
- Place them into a bowl and then chop the pine nuts
- Add them to the basil, together with the garlic, Parmesan and lemon juice
- Slowly pour in the olive oil while stirring all the time
- Add the salt and a bit of black pepper and check the seasoning
- Adjust to suit your palate
- Drain your pasta and toss the pesto through to combine
- Serve with some extra Parmesan
Disclosure: Dave and I were invited to attend this event. I was not required to write a blog post and any opinions and facts expressed herein are my own. This is in line with my blogging policy.
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