Pesto Pasta

Never toss pesto pasta over a hot stove — heat turns the basil black. If using store-bought pesto, use 1/2 cup or more. Use 300g/10oz pasta for a heavy coating of sauce, up to 350g/12oz for a standard sauce-to-pasta ratio. Pesto variations: swap basil for rocket, spinach, kale or parsley, and pine nuts for cashews, walnuts, almonds or hazelnuts. Leftovers keep in an airtight container in the fridge; don't reheat — serve at room temperature.