{"id":9015,"date":"2023-11-11T04:48:50","date_gmt":"2023-11-11T04:48:50","guid":{"rendered":"https:\/\/kitchensinks-reviews.com\/?p=9015"},"modified":"2023-11-11T04:48:50","modified_gmt":"2023-11-11T04:48:50","slug":"i-made-mary-berrys-perfect-10-minute-pasta-thats-easy-and-tastes-insane","status":"publish","type":"post","link":"https:\/\/kitchensinks-reviews.com\/everyday-meals\/i-made-mary-berrys-perfect-10-minute-pasta-thats-easy-and-tastes-insane\/","title":{"rendered":"I made Mary Berry\u2019s \u2018perfect\u2019 10-minute pasta that\u2019s easy and tastes insane"},"content":{"rendered":"

Mary Berry\u2019s \u2018perfect\u2019 10-minute pasta recipe<\/h3>\n

There are many pasta dishes that can be made, but not so many that are quick to make and still taste great.<\/p>\n

Scouring the internet for possible pasta recipes, I found Mary Berry\u2019s pistou linguine recipe on her website.<\/p>\n

The description of the dish reads: \u201cPistou is a classic Provencal sauce made of basil, garlic and oil, similar to pesto but without the pine nuts and Parmesan.\u201d<\/p>\n

Mary claims that creamy, herby sauce is \u201cthe perfect partner for pasta\u201d and that the dish only takes 10 minutes to cook.<\/p>\n

Pistou is a garlic and basil sauce that\u2019s like a pesto but without the need for pine nuts.<\/p>\n

READ MORE: <\/strong> I made Nigella Lawson\u2019s \u2018incredibly easy\u2019 Nutella cheesecake and it was heavenly<\/strong><\/p>\n

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After previously making another one of Mary Berry\u2019s quick pasta dishes and loving it, I did have high hopes for one.<\/p>\n

Ingredients\u00a0<\/h3>\n

300g linguine pasta<\/p>\n

25g butter<\/p>\n

500g chestnut mushrooms, sliced<\/p>\n

75g Parmesan, grated<\/p>\n

For the pistou sauce<\/strong><\/p>\n

Four tablespoons roughly chopped flat-leaf parsley<\/p>\n

Four tablespoons roughly chopped basil<\/p>\n

Two tablespoons roughly snipped chives<\/p>\n

Two garlic cloves<\/p>\n

Juice of one lemon<\/p>\n

200g full-fat creme fraiche<\/p>\n

Salt and freshly ground black pepper<\/p>\n

Method<\/h3>\n

While Mary Berry instructs that the sauce be made first, I decided to put the pasta on to boil in salted water as this step takes the longest.<\/p>\n

As the pasta was cooking, I got to work on the pistou sauce by placing the basil, chives, parsley, garlic, lemon juice and creme fraiche in a blender.<\/p>\n

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