Linguine with walnut-parsley pesto


It doesn't get much fresher than pesto and while in summer we love the classic basil and pine-nut version, for cooler weather we like to change it up and use parsley and walnuts instead. If you don't have walnut oil to hand, use extra-virgin olive oil instead. 

You'll need

400 gm dried linguine 2 cups (firmly packed) flat-leaf parsley 50 gm walnuts 20 gm pecorino, finely grated, plus extra to serve 1 garlic clove Finely grated rind of 1 lemon and juice of ½ 150 ml olive oil 1½ tbsp walnut oil

Method

  • 01
  • Cook linguine in a large saucepan of boiling salted water until al dente (5-6 minutes), then drain, reserving a few tablespoons of cooking water, and return to pan.
  • 02
  • Meanwhile, pulse parsley, walnuts, pecorino, garlic, lemon rind and both oils in a food processor to a coarse purée, season to taste, add lemon juice and pulse to combine.
  • 03
  • Add pesto to pasta along with a little reserved cooking water, toss to combine and serve hot scattered with extra pecorino.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

June 2017

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