Try this pesto pappardelle recipe then check out our homemade pappardelle, pappardelle bolognese, mushroom pappardelle and more pappardelle recipes. For a simpler version try our easy pesto pasta and check out our recipe for classic pesto or try our vegan pesto, for a dairy-free variation.


  • 25g macadamia nuts, toasted
  • 50g basil, leaves picked
  • a good pinch sea salt
  • 1 clove garlic, crushed
  • 100ml olive oil
  • 30g parmesan or grana padano (or veggie alternative), finely grated
  • a squeeze lemon juice
  • 150g pappardelle


  • STEP 1

    Put the nuts into a small food processor and pulse a few times until they start to break down. Add the basil, salt and garlic, and whizz while drizzling in the olive oil, until you have a bright green sauce. Tip into a bowl and stir in the cheese and lemon juice.

  • STEP 2

    Cook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.

  • STEP 3

    Toss the pasta with the pesto, using 2 tbsp of cooking water to loosen if a little dry. Divide between 2 warm plates to serve.


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