The Times Magazine - UK (2022-01-29)

34 The Times Magazine

1. PESTO

• 150g pine nuts


• 150g parmesan


• 1 large bunch of basil, leaves picked


• 1 garlic clove


• 250ml olive oil

Heat a frying pan over a medium heat. Add

the pine nuts and toast them for a few

minutes until lightly browned. Place the

parmesan in a food processor and add the

basil leaves, garlic, pine nuts and olive oil.

Season to taste with freshly milled salt and

pepper. Blend for a few seconds to bring the

pesto together until it is smooth. Check the

seasoning before stirring into pasta.

2. BROCCOLI, ANCHOVY, CHILLI

• 125g sprouting broccoli, stems halved


• 2 tbsp olive oil


• 1 pinch of dried chilli flakes


• 8 anchovy fillets


• 25g ricotta salata or pecorino, grated

Blanch the broccoli in a pan of salted

boiling water, stalks first then tops,

All recipes serve 2 generously.

Just add 200-250g pasta of your choice