Linguine with mint and almond pesto and tomatoes from River Cottage Veg: 200 Inspired Vegetable Recipes (page 266) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on July 07, 2015

    I think the ratio of nut to other ingredients is off (I used weights and metric measurements) because the pesto was very thick and a little bland. After adding extra oil, I resorted to pasta cooking water to thin it out, which didn't help the flavour any. The finished dish with the fresh tomatoes and Parmesan cheese was very nice in the end, the tomato-mint combination particularly good, so it's worth repeating but with fewer almonds in the pesto.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.