A couple of weeks ago i ordered
which is written by two people I'd quite liked to have been myself. You see, these two people (Ellie Grace & Rosie French) just did it.
They just did IT.
They started a food blog, followed by a supper club, followed by a reasturant in Brixton, followed by a cook book. They did it!
I want to do it!
Maybe I will one day, who knows? Maybe one day i'll be ballsy enough to admit that my dazzling career in behind-the-scenes television is more than likely over and I should follow my other dream of owning my own small cafe/deli/food truck?
Who knows indeed.
Anyway, if you are still here (which is probably not the case because i'm sure none of you had any idea where that dose of random brainstorming was headed) basically where I am going with this is that i made my first recipe from
Now, because it's Spring (it is, the calendar says so) I chose this very amazing linguine with Sicilian pesto, i just adapted it slightly (in that I skinnied it up a bit because of the boring gallbladder sitch) but WOW - it really rocked our Friday night. It's not your normal oily basil-y pesto but instead a light, sweet, salty & bold version. It is quite heavy on the garlic though which is the only thing I would say, but that's not a bad thing is it? I don't think so, well not unless you're single & ready to mingle, then i'd recommend that you maybe have this the following day instead ;)
This recipe serves 2 with leftovers, and you will need:
Recipe adapted from
- 2 tbsp sultanas
- 1 tbsp capers, drained & rinsed
- 4 garlic cloves, peeled & roughly sliced
- 1 tbsp pine nuts
- juice & zest from half a lemon
- 6 anchovy fillets
- 3 tbsp olive oil
- basil, stalks removed leaves chopped finely
- freshly ground black pepper
- parmesan to serve (optional)
- toasted ciabatta to serve (optional)
You will need to do this:
1. Bring a large pan of water to the boil & add the linguine.
2. Soak the sultanas in a small bowl of warm water to soften, then drain.
3. In a food processor whizz up the sultanas, capers, chopped garlic, pine nuts & lemon zest & juice.
4. Add the anchovy fillets, olive oil & black pepper & pulse to break the anchovies up and combine.
5. Once your pasta is cooked, drain & reserve a small amount of the cooking water then return to the pan.
6. Quickly pour over your pesto and toss well.
7. Scatter over your chopped basil & serve. Add your parmesan if you like, and some grilled ciabatta.