Pasta with parsley & hazelnut pesto

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1. Cook the pasta in salted, boiling water according to pack instructions.
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.
3. Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

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.

Per serving

727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, salt 0.27 g

'This was really tasty, and so quick and easy to make with just a few ingredients from the storecupboard and a hand blender.'

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• Kerry

  28 November 2007

  Kerry rated this recipe

  

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• liz

  18 April 2008

  liz rated and commented on this recipe

  

  awful- but that could be my cooking!

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• Alice

  21 April 2008

  Alice rated and commented on this recipe

  

  I think I over did it on the lemon but this was full of flavour and very filling with an unusual texture.

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• grd4de

  16 May 2008

  grd4de rated and commented on this recipe

  

  my favourite dish :D

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• Philippa

  12 August 2008

  Philippa rated and commented on this recipe

  

  wow! I didn't think the parsely was going to be strong enough to flavour this dish but it was amazing! It was quite lemoney but I love lemon so it was all good. When i came to make it I found out I'd run out of hazelnuts so i used a combination of toasted cashews and pinenuts which was lovely. Great mid-week supper. I'd even consider this pesto as a starter with something like linguine.

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• Will Trice

  21 November 2008

  Will Trice rated this recipe

  

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• laura

  12 December 2008

  laura rated and commented on this recipe

  

  Excellent! It is even better using walnuts.

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• Philippa

  11 June 2009

  Philippa commented on this recipe

  great as a canape too! Make crostinis, top with a slice of goat's cheese and warm briefly in the oven. when the come out top with a spoonful of the pesto. brilliant and easy canape!

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Ingredients

• 350g tagliatelle
• 80g pack flat-leaf parsley
• 100g toasted hazelnuts
• 50g parmesan , grated
• zest and juice 1 lemon
• 100g olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

• 350g tagliatelle
• 80g pack flat-leaf parsley
• 100g toasted hazelnuts
• 50g parmesan , grated
• zest and juice 1 lemon
• 100g olive oil

Per serving

727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, salt 0.27 g

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