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Tagliatelle with walnut pesto

  by Ben Smith
Preperation time: 15 mins
Cooking time: 15 mins
Serves: 6
Recipe Ingredients
100g walnut halves;
40g rocket;
handful fresh mint leaves;
1 clove garlic;
4 tbsp grated parmesan;
grated zest and juice of 1 lemon;
180ml extra virgin olive oil;
500g tagliatelle.
 
Recipe Method
Weigh out 75g of walnut halves and spread them out on a baking tray and grill for about 4 minutes until lightly toasted.

Place toasted walnuts, rocket, mint, garlic, parmesan, lemon zest and juice in a processor. Continue whizzing and add the olive oil a little at a time until a smooth paste.

Cook the tagliatelle according to the packet instructions. Drain, return to the pan, add the walnut pesto and toss through. Garnish with the remaining walnuts to serve.