Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative
Ingredients
- 350g tagliatelle
- 80g pack flat-leaf parsley
- 100g toasted hazelnut
- 50g parmesan (or vegetarian alternative), grated
- zest and juice 1 lemon
- 100ml olive oil
Method
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Cook the pasta in salted, boiling water according to pack instructions.
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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.
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Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.