Pasta with parsley & hazelnut pesto
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
- Cook the pasta in salted, boiling water according to pack instructions.
- 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.
- 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.
Make double
Double the quantity of pesto, cover with a layer of oil and keep in the fridge for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.
Per serving
727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g
Recipe from Good Food magazine, August 2007.
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http://www.bbcgoodfood.com/recipes/4663/
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Ingredients
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Vegetarian
Pesto with a twist
Ingredients
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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