Photography: James Moffatt / Styling: Steve Pearce
Fresh, fast and full of bright flavour, this parsley and pine nut pesto pasta is a simple way to make weeknight spaghetti feel special. Curly parsley, garlic, toasted pine nuts and pecorino blitz into a vibrant pesto, lifted by fragrant lemon-infused oil. Tossed through hot pasta, it becomes silky and herbaceous, coating every strand beautifully. Crispy baby capers add pops of salty crunch, while peppery rocket keeps things fresh. Finished with torn burrata, which melts softly into the warm spaghetti, this is a generous, restaurant-worthy pasta that comes together in just 25 minutes – effortless, elegant and made for sharing.
Ingredients
Method
For the pesto, combine half the oil, parsley, garlic, pine nuts and pecorino in a small food processor and process until smooth. Season with salt and pepper.
For the crispy capers, heat remaining oil in a small frying pan, add capers and cook for 1–2 minutes, or until crisp. Set aside in the oil.
Cook pasta in salted boiling water for 6–8 minutes, or until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
Return pasta to the pan, add pesto and toss to coat.
Divide between bowls, serve with rocket, crispy capers, caper oil and burrata.
Be the first to read this story by subscribing to Home Beautiful magazine
