Pasta with creamy walnut pesto

Recipe uploaded by

Ursula Ferrigno

5 ratings

Recipe by Ursula Ferrigno

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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.

PER SERVING

805 kcalories, protein 23g, carbohydrate 77g, fat 47 g, saturated fat 15g, fibre 4g, salt 0.48 g

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• NicoleB

  22 March 2009

  NicoleB rated this recipe

  

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• sweety

  24 March 2009

  sweety rated and commented on this recipe

  

  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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• Victoria

  07 May 2009

  Victoria rated and commented on this recipe

  

  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?

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• elaine

  24 May 2009

  elaine rated and commented on this recipe

  

  i added ham and tomatoes instead of cream delizioso!!!!

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• Elpie

  12 August 2009

  Elpie rated and commented on this recipe

  

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

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 12 mins

Vegetarian

The pesto can be frozen

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

PER SERVING

805 kcalories, protein 23g, carbohydrate 77g, fat 47 g, saturated fat 15g, fibre 4g, salt 0.48 g

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