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Pasta with parsley & hazelnut pesto

Pasta with parsley & hazelnut pesto

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Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal727
fat43g
saturates7g
carbs70g
sugars3g
fibre5g
protein19g
low insalt0.27g
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Ingredients

Method

  • 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.

RECIPE TIPS
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.

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.

Recipe from Good Food magazine, August 2007

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Overall rating

Rating: 4 out of 5.12 ratings
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