No image available
Member recipe

Pasta with walnut pesto

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



Serves 4

Tagliatelle with walnut pesto

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 200g shelled walnuts
  • 25g softened butter
  • 2tbsp breadcrumbs
  • 100ml double cream
  • 375g tagliatelle
  • 2 handfuls of rocket
  • 50g grated parmesan
  • 2tbsp flat leaf parsley, chopped


  1. Put the walnuts in a bowl and cover with boiling water to soften them slightly. Remove with a slotted spoon and use a pestle and mortar to pound them into a purée. Whip in the butter and breadcrumbs. Tip this paste into a bowl, add the cream and season. Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions, until it is al dente. Drain, then put it back in the pan. Scoop the walnut sauce over it and toss until it is coated. Stir in the rocket, finish with the parmesan and parsley, then serve.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.