Capellini and Pesto


There’s nothing finer than knocking up a super quick supper that punches well above its weight. Pressed for time and noticing my basil plant needed a haircut, I made a quick batch of pesto and tossed it through some capellini and tucked in. A lovely dish in less than 5 minutes.

Capellini is my favourite variety of pasta – but being so delicate it cannot handle a strong, thick sauce. By making the pesto a tad runnier than usual and adding a little pasta water, the results were fantastic.

Capellini & Pesto

Serves 1

90g Capellini Pasta
Large handful fresh basil
25g Grated Parmesan
Juice of 1/4 Lemon
Handful Pine Nuts, Toasted
1/2 Cup Mild Olive Oil
Sea Salt and Black Pepper
A little reserved Pasta Water


1) Cook the pasta in a large pan of salted boiling water for around 5 minutes, or until cooked.

2) Whilst the pasta is cooking, make the pesto. Blitz the basil, pinenuts, lemon juice, salt and pepper in a food processor, gradually adding the olive oil until the desired consistency is reached – my pesto was a similar consistency to lightly whipped double cream.

3) Once the pasta is cooked, drain. Toss the pesto through the pasta, adding a little pasta water if required to loosen the consistency.