Tagliatelle with walnut pestoby Ben Smith |
| Preperation time: 15 mins Cooking time: 15 mins Serves: 6 |
| Recipe Ingredients |
| 100g walnut halves; 40g rocket; handful fresh mint leaves; 1 clove garlic; 4 tbsp grated parmesan; grated zest and juice of 1 lemon; 180ml extra virgin olive oil; 500g tagliatelle. |
| Recipe Method |
| Weigh out 75g of walnut halves and spread them
out on a baking tray and grill for about 4 minutes until lightly
toasted. Place toasted walnuts, rocket, mint, garlic, parmesan, lemon zest and juice in a processor. Continue whizzing and add the olive oil a little at a time until a smooth paste. Cook the tagliatelle according to the packet instructions. Drain, return to the pan, add the walnut pesto and toss through. Garnish with the remaining walnuts to serve. |
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soup Middle Eastern carrot salad Fettucine pasta with watercress pesto Crab and chilli linguine Glazed gammon |
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