• 2 tbsp pine nuts
  • 2 cloves garlic
  • 28g pack basil, leaves roughly torn
  • 30g parmesan, finely grated
  • 2 tbsp olive oil
  • 2 x 250g packs basil and pine nut margherite
  • 4 tbsp half-fat crème fraîche


  1. 1

    In a non-stick pan, toast the pine nuts until golden, then set aside. 

  2. 2

    Using a pestle and mortar, or food processor, blend together the toasted nuts, garlic, basil and parmesan (reserving a little cheese, basil and pine nuts to serve). Pour in the oil and mix together to form a thick pesto.

  3. 3

    Meanwhile, cook the pasta according to the instructions on the packet. Reserve a little of the cooking water, and add this back to the pan along with the pasta, pesto sauce and crème fraîche.

  4. 4

    Gently heat for a couple of minutes, stirring, until well combined. Serve sprinkled with the remaining parmesan, basil and nuts.

Nutritional Details

Each serving provides
  • Energy 1842kj 440kcal 22%
  • Fat 26.4g 38%
  • Saturates 7.8g 39%
  • Sugars 4.3g 5%
  • Salt 2.03g 34%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

30.5g carbohydrate 4.0g fibre 17.6g protein

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