Summary

Ingredients

• 150 g basil, fresh or frozen
• 1 chilli pepper (s), red, chopped
• 3 cloves garlic, small
• 3 tablespoon pine nuts, toasted
• 3 tablespoon parmesan, freshly grated
• 1 lemon (s)
• 120 ml olive oil
• 2 tablespoon honey
• 100 ml broth
• 200 ml cream
• 180 ml milk
• Salt pepper
• Sauce thickener
• 500 g ribbon pasta, thin (linuine)

Print Recipe Pin Recipe

Instructions

1. Puree the basil, chilli, garlic, pine nuts, parmesan, lemon juice, oil and honey in a blender until smooth. Bring the herb mixture in the milk, stock and cream to the boil and simmer for 15-20 minutes until the sauce thickens. Season to taste with salt and pepper. Possibly thicken with Mondamin.
2. In the meantime, cook the linguine al dente. Mix the pasta and sauce well. Serve sprinkled with parmesan.