Ingredients for the pesto
2 roasted red peppers
2 tbsp Garlic infused olive oil
1 tbsp extra virgin olive oil
1/2 small bunch basil leaves (keep some back for the finished dish)
30g grated Parmesan
1 garlic clove (optional)
Salt and pepper
200g dried Linguine pasta
Parmesan shavings to serve
20g black olives to serve
If you’re roasting your own peppers, do this the day before or a few hours before you need them. Cut the peppers in half, deseed and remove the stem, place on a baking sheet with a good glug of olive oil and roast on 190°c for about 20mins until soft but not browned. Once cooked put in a small plastic container with a lid and allow to cool down, this will make taking the skin off easier. Once cold and skinned they’re ready to use.
Place all the pesto ingredients in a tall jug, using a stick blender, blitz until a rough paste is achieved, season with salt and pepper
This can also be made in a blender or larger quantities in a food processor.
Store this in the fridge and use any leftovers another day.
Bring a pan of salted water to the boil and follow cooking instructions on the back of pack.
Once cooked, drain the pasta, but keep back a cup of the cooking liquid to add to the pasta and pesto to make the sauce
Toss the pasta with 3tbsp of pesto and a bit of the cooking water until you have the pasta coated in the sauce
Place in your serving bowls and scatter the olives, basil leaves and the shaved Parmesan, drizzle with a little more garlic oil and serve straight away.