Pasta with creamy walnut pesto

Pasta with creamy walnut pesto

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • The pesto can be frozen
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
805
protein
23g
carbs
77g
fat
47g
saturates
15g
fibre
4g
sugar
3g
salt
0.48g

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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Method

  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.
  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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Comments

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yedisan's picture
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Didn't like at all...

sharebo's picture
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Used mushrooms as well and was very nice. The leftover pesto went in to some bread "swirls" (recipe also on goodfood under olive bread swirls) which were also great. Now just need to figure out how to get walnuts out of their shells quicker!

elpie0202's picture
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Very tasty indeed. I served it with semi-wholewheat tortiglione and added mushrooms to the sauce to give it another texture. Amazingly easy too.

elainegrima's picture
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i added ham and tomatoes instead of cream delizioso!!!!

vickpole's picture
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I found this disappointing, it lacked something. I kept to the recipe but maybe it needs more basil and parmesan? Wouldn't do it as a main dish as it would be too much but if it had a punchier taste it could make a starter or buffet dish perhaps?

sieske's picture
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I made this last week, so simple and very good! I served it with a salad and salmon. I got a jar of walnut-pest in my cupboard now! Will definitely make this again, it's a winner!

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