Pasta With Parsley & Hazelnut Pesto
This recipe for Tagliatelle with Parsley Hazelnut Pesto is a delightful and flavorful twist on traditional pasta dishes. The vibrant green pesto, made with parsley, toasted hazelnuts, Parmesan, and lemon, adds a fresh and zesty flavor to the dish. Tossed with cooked tagliatelle and garnished with a sprinkle of extra Parmesan, this pasta is a perfect combination of vibrant flavors and textures that is sure to impress your taste buds. Enjoy a taste of Italy with this easy and delicious recipe!
— Constant Cookbook
Ingredients
- 350g tagliatelle
- 80g pack flat-leaf parsley
- 100g toasted hazelnuts
- 50g Parmesan (or vegetarian alternative), grated
- zest and juice 1 lemon
- 100ml olive oil
Instructions
- Cook the pasta in salted, boiling water according to pack instructions.
- 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.
- Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 727 calories
- Fat Content: 43 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 70 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 0.27 milligram of sodium
Comments
No comments found.