Pasta with parsley & hazelnut pesto
- Preparation and cooking time
- Serves 4
- 350g tagliatelle
- 80g pack flat-leaf parsley
- 100g toasted hazelnut
- 50g parmesan (or vegetarian alternative), grated
- zest and juice 1 lemon
- 100ml olive oil
- STEP 1
Cook the pasta in salted, boiling water according to pack instructions.
- STEP 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.
- STEP 3
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.