A delicious and fast summer hazelnut pesto pasta with a twist from healthy eating guru
This is like a pesto pasta. You can prepare the nut mix beforehand and reheat it very gently when you come to cook the pasta– stress-free cooking, in principle! Hazelnuts roasted are particularly more-ish. Mixed with olive oil, chili and garlic and served, as here, with nutty wholewheat pasta, they are irresistible!
Serves : Two
7oz wholewheat penne or spaghettini
3 tbsp olive oil
1 tsp hazelnut oil — if available
2 garlic cloves — pulped
2 small dry chills — chopped
75gms roasted hazelnuts — chopped (I use the small container in a food mixer and pulse the nuts to control the finished size — crunchy little bits — not powder)
2/3 tbsp parsley — chopped
2 tbsp saved pasta water (i.e. the water that the pasta was cooked in!)
50gms parmesan cheese — grated
Pecorino cheese — if available, a couple of tablespoons — bearing in mind its saltiness.
Right Way Publishing
£5.24, Amazon (Available 9th January)
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