Pesto Pasta

Recipe by Jolyon Yates

Prep time: 40 minutes
Cooking time: 10 minutes
Serves: 4 people


  • ½ garlic clove
  • pinch of sea salt
  • pinch of ground black pepper
  • 3 handfuls of fresh basil leaves
  • 1 handful of pine nuts (toasted in a frying pan)
  • 1 large handful of Parmesan cheese (grated)
  • extra virgin olive oil
  • a small squeeze of a lemon (if you want to)
  • handful of chestnut mushrooms – chopped
  • Italian unsmoked pancetta
  • fresh spaghetti pasta made with fresh egg


1. In a food processor put the garlic, salt, pepper and basil leaves and blend them together
2. Once blended, add the pine nuts to the mixture and blend
3. Remove the mixture from the food processor and put it into a bowl. Then add half of the Parmesan cheese, stir together gently and add olive oil. Add just enough olive oil for the mixture to bind together to make an oozy consistency
4. Then add the remaining Parmesan cheese and oil until you get the consistency and taste that you are happy with. You can add a squeeze of lemon to add a nice zesty twang if you want to
5. In a frying pan, add the pancetta (no oil) and fry for 2 minutes then add the mushrooms and fry for a further 1 minute. Once these are cooked put to the side until needed
6. Fill a large saucepan half full with water, add a pinch of salt and a dash of olive oil to the water and bring to the boil. Add the pasta and simmer for 4 minutes
7. Once the pasta is cooked drain and place in a large dish. Add the Pancetta and mushrooms to the pasta, then the pesto mixture and mix altogether. Serve and enjoy