Linguine with crispy onions and brazil nut pangratto
Chef and food writer Annie Bell puts together fragrant recipes from the herb garden that are perfect for summer dining
Susan Bell
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)
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