Wal­nut Pesto Pasta

North & South - - Good Times -

• 500g spaghetti • ½ cup toasted wal­nuts • 1½ cups fresh basil, chopped • ½ cup fresh pars­ley, chopped • 4 cloves gar­lic, peeled and sliced • ¼ cup grated parme­san cheese • 2 red chill­ies, sliced • ¾ cup olive oil • Big hand­ful of cherry toma­toes • Shaved parme­san to serve • Ex­tra wal­nuts • Salt and pep­per

1. Bring a large pot of wa­ter to a rolling boil and cook the pasta for the rec­om­mended time on the packet.

2. In a food pro­ces­sor, blend to­gether the wal­nuts, herbs, gar­lic, cheese, chill­ies and oil un­til all in­gre­di­ents are chopped finely.

3. Drain pasta, set­ting aside some of the cook­ing wa­ter. Re­turn pasta to the pot, add in­gre­di­ents from the food pro­ces­sor and the cherry toma­toes. Stir to com­bine, adding a small amount of pasta wa­ter if needed.

4. Sea­son well and serve with freshly shaved parme­san, an ex­tra driz­zle of olive oil and a scat­ter­ing of wal­nuts.

Wal­nut Pesto Pasta

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.