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Pasta with creamy walnut pesto

Pasta with creamy walnut pesto

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A star rating of 4.2 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This unusual pesto is also wonderful
with potato gnocchi, on crostini, in panini, or
stirred into risotto at the end

  • Freezable (The pesto can be frozen)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal805
fat47g
saturates15g
carbs77g
sugars3g
fibre4g
protein23g
low insalt0.48g
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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 (or vegetarian alternative), freshly grated, plus extra to serve (optional)
  • 50g butter
  • 4 tbsp extra-virgin olive oil
  • 50ml double cream

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2009

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Overall rating

A star rating of 4.2 out of 5.13 ratings
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