Pasta with parsley & hazelnut pesto

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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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• danicquinn

  09 January 2011

  danicquinn rated and commented on this recipe

  

  This was ok - very light and a nice break from 'normal' pasta pesto. It was quick and easy to make. It would probably be best as a light supper in summer.

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http://www.bbcgoodfood.com/recipes/4663/

http://www.bbcgoodfood.com/recipes/4663/

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Ingredients

• 350g tagliatelle
• 80g pack flat-leaf parsley
• 100g toasted hazelnuts
• 50g Parmesan (or vegetarian alternative), grated
• zest and juice 1 lemon
• 100ml 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 (or vegetarian alternative), grated
• zest and juice 1 lemon
• 100ml olive oil

Per serving

727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g

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