This is incredibly quick and easy and can easily be adapted for kids or made a little bit more sophisticated for adults.
Bay leaves (I used 4)
Garlic (2 cloves, chopped)
Flat leaf parsley
Lemons (2. Juice and zest)
1 red chilli
Pine nuts (I used about 75g for 2 adults)
I begin by toasting the pine nuts dry in a non stick pan. Make sure the pan is in a low heat and you move them about as they cook. Warning: they will burn very easily, don’t take your eye off the ball, it won’t take long but really is worth doing for the overall flavour of the dish.
Take enough linguine per person and place in salted boiling water, cook as per packet instructions. Meanwhile infuse the garlic and bay leaves in a generous glug of olive oil on a low heat. Do not cook, just warm through. The heat needs to be at its lowest, again, this won’t take more then a couple of minutes.
Remove the bay leaves and add the lemon zest and juice, toasted pine nuts, a generous helping of Parmesan cheese and the finely chopped chillies and herbs.
Once the pasta is cooked, drain reserving a little of the cooking liquid and pour into the pan with the olive oil, mix to coat with the oil, pine nuts, chillies and herbs.
You can add any veg that you fancy to this dish, purple sprouting broccoli, courgettes and cherry tomatoes would all work well. The veg could be lightly steamed in top of the pasta whilst it cooks.
Enjoy with a glass of chilled white wine, in the garden, al fresco 🌞🥂