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Pasta with parsley & hazelnut pesto

Pasta with parsley & hazelnut pesto

Name: Pasta with parsley & hazelnut pesto
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 350g tagliatelle; 80g pack flat-leaf parsley; 100g toasted hazelnut; 50g parmesan (or vegetarian alternative), grated; zest and juice 1 lemon; 100ml olive oil

Good Food team

Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.8 out of 5.13 ratingsRate

10 comments

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

Easily halved

Vegetarian

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350g tagliatelle
80g pack flat-leaf parsley
100g toasted hazelnut
50g parmesan
(or vegetarian alternative), grated
zest and juice 1 lemon
100ml olive oil

Nutrition: per serving

kcal727
fat43g
saturates7g
carbs70g
sugars3g
fibre5g
protein19g
salt0.27g
low

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

Comments, questions and tips (10)

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Overall rating

A star rating of 3.8 out of 5.13 ratings

MichelleBucks

8 years ago

A star rating of 3 out of 5.

Couldn't find a pack, so used fresh parsley

This has been removed

hmckee1989

12 years ago

A star rating of 4 out of 5.

My husband and I made this but unfortunately forgot to use olive oil. Nevertheless, it was tangy and tasty and we'll make it properly next time!

danicquinn

14 years ago

A star rating of 3 out of 5.

This was ok - very light and a nice break from 'normal' pasta pesto. It was quick and easy to make. It would probably be best as a light supper in summer.

philinbrighton

15 years ago

great as a canape too! Make crostinis, top with a slice of goat's cheese and warm briefly in the oven. when the come out top with a spoonful of the pesto. brilliant and easy canape!