A Tagliatelle twist on the traditional basil/pine nut pesto. So easy but so tasty!
about 80g parsley (a very big handful)
100g walnuts, lightly toasted in a dry pan
1 small clove garlic, chopped
50g parmesan, grated
zest of 1 lemon
100ml extra virgin olive oil
salt and pepper
Put the parsley, hazelnuts, garlic and lemon zest in a food processor and whizz to a semi-smooth paste. Add the parmesan and then, with the food processor going, drizzle in the olive oil gradually until everything is emulsified. Taste and add salt and pepper accordingly.
Cook the tagliatelle in plenty of boiling salted water until al dente. Drain, reserving a couple of tablespoons of the cooking water. Return the pasta to the pan with the reserved cooking water and mix through the pesto.
Serve immediately with more grated parmesan.