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Pasta with parsley & hazelnut pesto

By Good Food

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

Prep:10 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 727
fat 43g
saturates 7g
carbs 70g
sugars 3g
fibre 5g
protein 19g
salt 0.27g

Ingredients

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

Tip

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.

Method

Cook the pasta in salted, boiling water according to pack instructions.
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.
Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.