Ingredients
200g/7oz linguine, cooked according to packet instructions
2 tbsp olive oil
1 clove garlic, chopped
3 spring onions, chopped
For the pesto
1 handful fresh mint leaves, very finely chopped
1 handful fresh basil leaves, very finely chopped
1 garlic clove, chopped
50ml/1¾fl oz olive oil
salt and freshly ground black pepper
Method
1. Heat the olive oil in a frying pan over a medium heat. Add the garlic and spring onions and fry for three minutes, until softened.
2. Add the cooked linguine and stir well to warm through.
3. For the pesto, place the mint, basil, garlic and oil into a bowl and mix well. Season, to taste, with salt and freshly ground black pepper.
4. To serve, place the linguine onto a plate and spoon the pesto over.
