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Tuesday 14 June 2011

TAGLIATELLE WITH WALNUT PESTO

100g Asda Walnut Halves
 50g rocket
 Handful of fresh mint leaves
 1 clove garlic
 4tbsp grated Parmesan
 Grated zest and juice of 1 lemon
 180ml extra virgin olive oil
 500g tagliatelle or spaghetti

HOW TO MAKE:

1
Spread 75g of the walnut halves on a baking sheet and place under a preheated grill for 3-4 minutes until lightly toasted. Keep a close eye on the nuts to make sure they don't burn.
2
Set aside a few rocket leaves to use as a garnish. Place the toasted walnuts, rocket, mint, garlic, Parmesan, lemon zest and juice in a processor. Add the extra virgin olive oil a little at a time, while whizzing into a smooth paste.
3
Cook the tagliatelle according to pack instructions in a large pan of salted boiling water. Drain, return to the pan and toss with the walnut pesto. Garnish with the reserved walnuts and rocket.

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