Serves 2
Sauce:
1 cup packed basil, stems and leaves
1/4 cup olive oil
1/4 cup grated parmesan
1/8 cup pecans
6 cloves garlic
zest and juice of 1/2 lemon
salt and pepper
Pasta:
fresh lasagne, cut into strips
1 Roma tomato, diced
a bit of grated parmesan
Put a pot of salted water on to boil. While you're waiting, put all of the sauce ingredients in the food processor and blend until smooth. Taste and adjust as necessary. Sauce should be green and slightly runny, but not too thin. You want it to coat the noodles without being chunky.
When the water boils drop in your pasta strips and boil for three minutes. Drain and put into your serving dish. Cover with the sauce and toss until the noodles are coated. Top with tomato and parmesan and serve. It goes very well with the Parmesan Crusted Chicken.
Recipe by: Kelly Sink
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