Tagliatelle with parsley and hazelnut pesto
Serves 4
A little effort
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Perk up mid week pasta and make your own hazelnut pesto with this surprisingly simple recipe. Perfect for meat-free Monday.
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- 350g tagliatelle
- 80g parsley
- 100g toasted hazelnuts
- 50g grated parmesan
- 1 lemon
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Cook 350g tagliatelle pasta following pack instructions.
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Put 80g parsley, 100g toasted hazelnuts, 50g grated parmesan and zest and juice of 1 lemon into a food processor and whizz to a paste.
With the motor still running, gradually drizzle in 100ml olive oil, then season.
Drain the pasta, return to pan and stir in the pesto.
