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Pasta with parsley & hazelnut pesto
Serves 4
Easy
Prep:
Cook:
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Skip to 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
Nutrition: per serving
- kcal727
- fat43g
- saturates7g
- carbs70g
- sugars3g
- fibre5g
- protein19g
- salt0.27glow
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.
