Mary Berry's 10-minute linguine is the perfect spring dinner
Made with a classic Provençal consisting of basil, garlic and oil, this easy dish can be whipped up in just 10 minutes.
This delicious dish that's perfect for a spring time dinner only takes 10 minutes to make, Mary Berry says.
Made with pistou, a classic Provençal sauce made of basil, garlic and oil, this French recipe rivals its Italian sister, pesto pasta. However, pistou, unlike pesto, is made without pine nuts and Parmesan, making it a great potential alternative for those with nut or dairy allergies.
Similar pasta dishes you can try include pasta primavera, Greek one-pot chicken pasta, puttanesca pasta or creamy pasta with ham and pea.
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Mary Berry's 10-minute linguine
Ingredients
For the pasta
- 300g (11oz) linguine pasta
- 25g (1oz) butter
- 500g (1lb 2oz) chestnut mushrooms, sliced
- 75g (3oz) Parmesan cheese, grated
For the sauce
- 4 tbsp roughly chopped flat-leaf parsley
- 4 tbsp roughly chopped basil
- 2 tbsp roughly snipped chives
- 2 garlic cloves, crushed Juice of one lemon (see tip)
- 200g (7oz) full-fat crème fraîche
- Salt and freshly ground black pepper
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Instructions
- To make the pistou sauce, blend the herbs, garlic, lemon juice and crème fraîche in a food processor and whizz, until herbs are finely chopped and sauce has a smooth consistency. Season with salt and pepper.
- Cook the linguine in boiling salted water. Drain and reserve at least two tablespoons of the pasta cooking water.
- While the pasta is cooking, melt the butter in a deep frying pan, adding the mushrooms, and frying over a high heat, for about one to two minutes. Cover with a lid and cook over a low heat for three minutes.
- Remove the lid and fry over a high heat, until golden and liquid has evaporated. Remove the mushrooms and set aside.
- Add the pistou sauce with the reserved pasta water to the frying pan and heat, until just boiling.
- Add the cooked pasta and season with salt and pepper, tossing until coated and warmed through.
- Remove from the heat and add almost all of the Parmesan and mushrooms, tossing to combine.
- Garnish with remaining Parmesan and mushrooms as well as desired seasoning.