Perfect pesto and spaghetti
SERVES 2
INGREDIENTS
50g pine nuts
80g basil, plus a few extra leaves to garnish
60g fresh Parmesan, grated, plus a few shavings to garnish
50ml olive oil
2 garlic cloves
250g dried spaghetti
Salt and pepper to season
1. Heat a small frying pan over a low heat. Add the pine nuts and dry fry until golden and toasted.
2. Add the toasted pine nuts, basil, Parmesan, olive oil and garlic cloves to a food processor and whizz until smooth, then season to taste.
3. Cook the spaghetti according to the packet instructions.
4. Add 4 tablespoons of the basil pesto to the cooked spaghetti and stir well to coat. Any leftover pesto can be stored in the fridge for a few days.
5. Scatter the spaghetti with a few basil leaves and some shaved Parmesan.
Chicken with creamy mushroom and white wine sauce
SERVES 2
INGREDIENTS
3 tbsp olive oil
2 chicken breasts
A few sprigs of thyme
1/2 red onion, finely sliced
1 garlic clove, crushed
100g closed cup white mushrooms
100ml white wine
150ml chicken stock
Freshly milled salt and pepper
150ml double cream
A couple of handfuls of fresh watercress to serve (optional)
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