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Tagliatelle with walnut pesto
Walnut pesto is a variant of Pesto ‘alla genovese’.
Ingredients - for 4 people
- 400g fresh tagliatelle
- ½ lemon
- 100g walnut kernels
- A few sprigs of parsley
- 45g grated Parmesan cheese
- 10 cl cream
- olive oil
- salt and pepper
Preparation
- Mix the cream with the walnut pesto and tagliatelle and serve presto!
- Cook the tagliatelle al dente in plenty of boiling salted water for the recommended time.
- Meanwhile, rinse and dry the lemon. Grate the zest over the bowl of the blender. Add half the juice, the walnuts, parsley leaves, Parmesan and 6 tbsp olive oil. Blend to a paste. Season with salt and pepper.
- Drain the pasta.
- Pour the cream into the cooking pot. Bring to the boil and reduce for 2 minutes.
