Fresh Tomato & Pesto Linguine

fresh tomato and pesto linguine

In our house I’m known for making ‘concoctions’, it’s true, I do often throw together some rather suspect looking meals! With steely determination to improve my offerings, I’ve decided to strip things back somewhat! You see, sometimes I get just too carried away with the array of spices that we seem to have hoarded in the ‘spice drawer’. A little bit of this, a little bit of that and ohh perhaps some of that…it rarely turns out well!

Anyway, without further ado, here’s my fresh tom’ pesto linguine, not only was it edible, it was bloody lovely! I rarely weigh anything (who has time for that?) but I’ll estimate where I can.

My ingredients (feel free to sub’ or change – you only live once) // 8 Portions
Pack of pasta Linguine (500g)
Extra virgin olive oil (x 2 table spoons)
A white onion, chopped small
2 Cloves of garlic, chopped small
Dried oregano (teaspoon)
Vegetable stock cubes (x2)
Green pepper (x1), chopped into cubes
Fresh vine tomatoes (about 8), chopped into cubes
Sun dried tomatoes (half a jar), chopped small
Red pesto (1 jar)

My Method
Get a full pack of linguine (I used 500g) on low, in salted water.
Using a low heat throughout the entire cooking process, add the onion and garlic to some olive oil in a large pan and cook until soft.
Sprinkle the oregano and the stock cubes over the onions whilst they are softening.
Add the green pepper, season to taste and cook a little longer.
Add the vine & sun dried tomatoes and the pesto and cook for a further 5 mins.

When the linguine was cooked I then drained it and tossed it in with the veg.
We served with some parmesan at the table for those what wanted a sprinkle on the top.

The whole thing took less than half an hour and it was yum!


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