Name: Pasta with creamy walnut pesto
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 400g pasta (I used orecchiette); 175g walnut halves or pieces; 1 garlic clove; handful fresh basil leaves roughly torn, plus extra to serve (optional); 100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional); 50g butter; 4 tbsp extra-virgin olive oil; 50ml double cream

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Pasta with creamy walnut pesto

Pasta with creamy walnut pesto

Ursula Ferrigno

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Serves 4

Easy

Prep: 15 mins

Cook: 12 mins

A star rating of 4.2 out of 5.14 ratingsRate

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This unusual pesto is also wonderful
with potato gnocchi, on crostini, in panini, or
stirred into risotto at the end

Freezable (The pesto can be frozen)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g pasta

(I used orecchiette)
175g walnut

halves or pieces
1 garlic clove
handful fresh basil

leaves roughly torn, plus extra to serve (optional)
100g parmesan

(or vegetarian alternative), freshly grated, plus extra to serve (optional)
50g butter
4 tbsp extra-virgin olive oil
50ml double cream

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Nutrition: per serving

kcal805
fat47g
saturates15g
carbs77g
sugars3g
fibre4g
protein23g
salt0.48g

low

Method

step 1

Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
step 2

Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Recipe from Good Food magazine, April 2009

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A star rating of 4.2 out of 5.14 ratings

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