Mary Berry shares delicious pasta recipe that cooks in just 10 minutes

Mary Berry's pistou linguine is your caller tasty go-to that's speedy and casual to do. It's perfect for those evenings erstwhile you don't privation to walk hours successful the kitchen

Brits who are fans of a bully pasta crockery volition beryllium overjoyed to observe this delicious and fuss-free Mary Berry recipe. It's perfect for those mid-week dinners erstwhile you privation thing speedy and comforting to eat.

This sublime pistou linguine dish tin beryllium made successful conscionable 10 minutes. It's a failsafe look that serves 4 to six people, but tin beryllium tweaked depending connected the fig of diners. "Pistou is simply a classical Provencal condiment made of basil, ail and oil, akin to pesto but without the conifer nuts and Parmesan," explains the culinary fable Mary Berry.

Ingredients

Method

1. Blitz the herbs, garlic, citrus foodstuff and crème fraiche successful a nutrient processor until the herbs are finely chopped. Season with brackish and pepper.

2. Put the linguine into a cookware of boiling salted h2o and navigator pursuing the packet's instructions. Drain, but support speech 2 tablespoons of cooking water

3. Melt immoderate food successful a ample frying pan, adhd the mushrooms and navigator connected a precocious vigor for 2 minutes. Place a lid implicit the cookware and fto it simmer connected a debased vigor for 3 minutes. Then, region the lid and fry it again connected a precocious vigor until the mushrooms crook aureate brown. All the liquid successful the cookware should person evaporated erstwhile you acceptable the mushroom speech successful a bowl.

4. Place the pistou condiment and the reserved pasta h2o into the frying cookware and vigor until it conscionable begins to bubble. Add the cooked pasta and play with brackish and pepper. Stir the pasta until it is afloat coated successful the pistou condiment and warmed through. Remove from the vigor and disturbance successful the mushrooms and Parmesan.

5. Dish up the delicious repast into a vessel and sprinkle with the leftover Parmesan and mushrooms. Add much seasoning if you deliberation it requires it. Serve with crusty breadstuff to soak up the sauce, sauteed veggies oregon a broadside salad.