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Linguine in Honey Basil Cream

Updated on June 24, 2011


500g linguine

260g fresh basil

1 small red chilli, chopped

3 cloves garlic, crushed

3 tbsp pine nuts, toasted

3 tbsp freshly grated Parmesan

juice of 1 lemon

1/2 cup olive oil

3 tbsp honey

1 1/2 cup cream

1/2 cup chicken stock

Parmesan for serving

salt and pepper to taste


1. Cook the linguine in a large pot of boiling water that is salted. Drain and keep warm

2. While the pasta is cooking, discard the stems of basil and mix the basil leaves, chilli, garlic, pine nuts, Parmesan, lemon juice, oil and honey in a good processor or blender until smooth

3. Combine the basil mixture, cream and chicken stock in a large pan, bring to a boil and simmer for 20 minutes or until the sauce has thickened, season to taste with salt and pepper.

4. Add the pasta to the pan and toss well

Serve with Parmesan on top


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