Pasta with parsley & hazelnut pesto

Pasta with parsley & hazelnut pesto

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(11 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal727
  • fat43g
  • saturates7g
  • carbs70g
  • sugars3g
  • fibre5g
  • protein19g
  • salt0.27g
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Ingredients

  • 350g tagliatelle
  • 80g pack flat-leaf parsley
  • 100g toasted hazelnut
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 50g parmesan (or vegetarian alternative), grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

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Comments, questions and tips

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MichelleBucks
21st Jan, 2017
2.55
Couldn't find a pack, so used fresh parsley
marmiteetponpon's picture
marmiteetponpon
14th May, 2014
Check this super delicious creamy shrimp tagliatelle recipe at marmite et ponpon http://marmiteetponpon.com/2014/05/14/when-the-craving-arises-for-a-luscious-creamy-shrimp-tagliatelle/
hmckee1989
1st Jan, 2013
4.05
My husband and I made this but unfortunately forgot to use olive oil. Nevertheless, it was tangy and tasty and we'll make it properly next time!
danicquinn
9th Jan, 2011
3.05
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.
philinbrighton's picture
philinbrighton
11th Jun, 2009
4.05
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!
ghemotoc
12th Dec, 2008
5.05
Excellent! It is even better using walnuts.
philinbrighton's picture
philinbrighton
12th Aug, 2008
4.05
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.
grd4de
16th May, 2008
5.05
my favourite dish :D
mikey1
21st Apr, 2008
3.05
I think I over did it on the lemon but this was full of flavour and very filling with an unusual texture.
lizziesfolder
18th Apr, 2008
1.05
awful- but that could be my cooking!
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