Cooking Time: 20/25mins
White Pepper Pesto-
2 x large cloves of garlic- roughly chopped
1 x large handful of fresh basil leaves
2 x tbsp of finely grated parmesan
1 x sprinkle of rock salt- not too much parmesans salty enough- this just helps when muddling it up.
2 x tsp of white pepper- gives a good warmth almost spice.
1 x White onion
2 x garlic cloves- crushed and finely sliced
1 x Bunch of ruby chard- love this it's seasonal and bright and colourful- good bright prink stalks.
1 x pit of creme fraiche or single cream
1 x Courgette- peeled into ribbons
2 x tbsp of black olives
Extra fresh basil torn and added
Radishes - finely peeled
Salt & Pepper
Fresh Parmesan- finely grated
First things first get you kettle on, boil at least two rounds of kettle water to cook your pasta in-go for the largest pot possible and salt your water- add pasta and cook for 12/15mins until al dente, keep checking it so you don't overcook it- hold back a tiny bit of the water when draining- it's always a good addition to the sauce.
Chop the white onion and garlic and add to a pan with a big glug of rapeseed oil, let this cook until translucent, add a sprinkle of salt and pepper.
-Make sure all leaves, herbs, whatever you're going to use is thoroughly washed.
Roughly chop the ruby chard and add the stalks, leaving the leaves to add in last minute-to keep the crunch.
Peel the courgette into ribbons- you can do this with a regular peeler and chop the remaining fleshing middle bit into chunks and add to the pan.
Add in the olives along with the creme fraiche.
Taste for seasoning- a sprinkle of white pepper and more fresh crushed black is never a bad move.
Just before serving use the peeler to finely slice your radishes as a garnish, tear up your fresh basil and you're ready to go.
If you're feeling like soimethings still not quite right then add a sprinkle of sugar- I'm a big fan of this in pasta!!
White Pepper Pesto-
Muddle all the ingredients together and add good quality olive oil!!!