- 200g/7oz linguine, cooked according to packet instructions
- 2 tbsp olive oil
- 1 clove garlic, chopped
- 3 spring onions, chopped
- 1 handful fresh mint leaves, very finely chopped
- 1 handful fresh basil leaves, very finely chopped
- 1 garlic clove, chopped
- 50ml/1žfl oz olive oil
- salt and freshly ground black pepper
- Heat the olive oil in a frying pan over a medium heat. Add the garlic and spring onions and fry for three minutes, until softened.
- Add the cooked linguine and stir well to warm through.
- For the pesto, place the mint, basil, garlic and oil into a bowl and mix well. Season, to taste, with salt and freshly ground black pepper.
- To serve, place the linguine onto a plate and spoon the pesto over.