Linguine with crispy onions and brazil nut pangratto
Mint and basil have a particular affinity and we are likely to have both in abundance in our garden. I make a point of buying pots of basil at the start of the season, as they survive remarkably well planted out for the rest of the summer.
Serves 6
Wine recommendation by Anne Tupker, Master of Wine
The strong aromas and flavours of the linguine harmonise well with the equally assertive smoky, grilled hazelnut, apple and camomile flavours of the Fiano di Avellino 2018 from Terredora. This wine is just as successful with the tomato pilaf.
£20.50 at Tanners)
Ingredients
Ingredients
Method
Step 1
Heat the oven to 200°C/ fan oven 180°C/mark 6. Sprinkle the nuts over the base of a non-stick baking sheet. Spread the onions in a thin layer on another non-stick baking sheet, breaking the slices into rings as much as possible. Drizzle 1tbsp of the olive oil over the onion and toss to coat.
Step 2
Toast the nuts on the lower shelf for 8-10 minutes, until a pale, even gold. Remove and leave to cool. Roast the onions for about 35 minutes on the shelf above the nuts, stirring after 20 minutes to ensure they caramelise evenly. Remove any stray burnt strands, then drizzle the balsamic vinegar over and stir to coat.
Step 3
In the meantime, whizz the herbs with the garlic in a food processor until finely chopped, then gradually pour in the remaining 12tbsp olive oil through the funnel with the motor running. Add the parmesan, season with sea salt and freshly ground black pepper to taste, and give it a quick whizz. This pesto can be prepared well in advance.
Step 4
Bring a large pan of salted water to the boil, add the pasta and give it a stir, then cook according to the packet instructions until just tender. Drain in a colander, leaving it on the wet side, then return it to the pan. Toss with the pesto, then gently fold in the goat’s cheese, which will soften with the residual heat. Divide between six warm plates, add a pile of the crispy onions and scatter the nuts on top.
