Name: Pasta with parsley & hazelnut pesto
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 350g tagliatelle; 80g pack flat-leaf parsley; 100g toasted hazelnut; 50g parmesan (or vegetarian alternative), grated; zest and juice 1 lemon; 100ml olive oil

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Pasta with parsley & hazelnut pesto

Pasta with parsley & hazelnut pesto

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.8 out of 5.13 ratingsRate

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Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Easily halved

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan

(or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

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Nutrition: per serving

kcal727
fat43g
saturates7g
carbs70g
sugars3g
fibre5g
protein19g
salt0.27g

low

Method

step 1

Cook the pasta in salted, boiling water according to pack instructions.
step 2

Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.
step 3

Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

RECIPE TIPS

MAKE DOUBLE

Double the quantity of pesto, cover with a layer of oil and keep in the fridge for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.

MAKE IT INTO A TOPPING

Easy herb crust: Whizz the pesto with 85g breadcrumbs, then use to top 4 chicken breasts or fish fillets. Grill or bake until cooked through and golden on top.

Recipe from Good Food magazine, August 2007

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A star rating of 3.8 out of 5.13 ratings

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