Ingredients
- 200g spaghetti (or Vegan Pasta from Run Rabbit Ltd.)
- Salt
- For the pesto
- 100g walnuts (suggested vendor Ettrick Gardens)
- 1 fat garlic clove garlic, peeled and roughly chopped
- 50g flat-leaf parsley leaves (suggested vendor Stonehurst)
- About 150ml good olive oil (Dunford Grove)
- Juice of ½ lemon
- Sea salt and freshly ground black pepper
- 100g hard, tasty cheese – parmesan, pecorino or vegan cheese grated
FRESH PASTA WITH WALNUT AND PARSLEY PESTO
Method
- Firstly bring a large pot of heavily salted water to the boil
- To make the pesto, place the walnuts, cheese, garlic and parsley leaves into a food processor and pulse to blend
- With the food processor on, drizzle in the oil and juice of lemon, season lightly with salt and pepper and blend for a minute to emulsify
- Taste once more and set aside until ready
- Cook the spaghetti as directed or until al dente (tender to the bite)
- Drain the pasta, reserving ¼ cup of liquid
- Spoon over half the pesto and toss to combine
- Add 1 – 2 tablespoons of the cooking water to loosen up the pesto and to help give the sauce a lovely gloss
- If you think you need more pesto then by all means add until you are happy with the flavour
- Check for seasoning, and serve with extra cheese
Comments
Cooking within the seasons is all about making the most of what is available; walnuts with their caramel notes combined with fresh, clean tasting parsley is a fantastic combination drizzled over pasta!
Serves 4
If you would like to download a printable version of this recipe, please click here
