Mary Berry’s ‘perfect’ 10-minute pasta recipe
There are many pasta dishes that can be made, but not so many that are quick to make and still taste great.
Scouring the internet for possible pasta recipes, I found Mary Berry’s pistou linguine recipe on her website.
The description of the dish reads: “Pistou is a classic Provencal sauce made of basil, garlic and oil, similar to pesto but without the pine nuts and Parmesan.”
Mary claims that creamy, herby sauce is “the perfect partner for pasta” and that the dish only takes 10 minutes to cook.
Pistou is a garlic and basil sauce that’s like a pesto but without the need for pine nuts.
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After previously making another one of Mary Berry’s quick pasta dishes and loving it, I did have high hopes for one.
300g linguine pasta
500g chestnut mushrooms, sliced
75g Parmesan, grated
For the pistou sauce
Four tablespoons roughly chopped flat-leaf parsley
Four tablespoons roughly chopped basil
Two tablespoons roughly snipped chives
Two garlic cloves
Juice of one lemon
200g full-fat creme fraiche
Salt and freshly ground black pepper
While Mary Berry instructs that the sauce be made first, I decided to put the pasta on to boil in salted water as this step takes the longest.
As the pasta was cooking, I got to work on the pistou sauce by placing the basil, chives, parsley, garlic, lemon juice and creme fraiche in a blender.
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The ingredients should be whizzed until the herbs are finely chopped. After blending the ingredients, I seasoned the sauce well with salt and pepper.
The pistou sauce can also be made up to a day ahead and kept in the fridge.
The next step was to melt the butter in a deep frying pan and add the mushrooms to fry them over high heat for about one to two minutes.
After, I covered the pan with a lid and cooked the mushroom over low heat for around three minutes. Then I removed the lid and fried it over high heat until golden and all the liquid had evaporated. At this point, it was time to spoon the mushrooms into a bowl.
Using the same frying pan that was used for the mushrooms, I added the pistou sauce and heated it until it started to boil. When it started to boil, I added the pasta to the sauce, followed by the mushrooms, parmesan and reserved pasta water and combined it all together.
Plating up one portion of the pasta, I topped it off with some remaining parmesan I had set aside.
Going in for a taste, I was certainly not disappointed. I often find pesto to be quite strong, but this pistou sauce was definitely not.
With how quick and easy this dish was to conjure up and the flavours it gives, it’ll sure be a dinner I make on the regular.
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