Gluten-free Chard, Hazelnut and Strawberry Top Pesto Pasta

Strawberry tops are completely edible and usually end up in the bin. We’ve whizzed them into a pesto, adding a subtle, sweet freshness. So, when next preparing strawberries, remember to bag and freeze the tops for up to a month, ready to add to smoothies, soups and pesto (defrost first).

Hands-on time 25min. Cooking time about 20min. Serves 4

50g skin-on hazelnuts

50g Parmesan, roughly chopped, plus extra, finely grated, to serve 2 garlic cloves

200g chard, stalks and leaves separated and roughly chopped 40g strawberry tops, from roughly 12 strawberries (including the white part of the berry)

Finely grated zest and juice 1/2 lemon 4tbsp cold-pressed rapeseed oil or extra virgin olive oil

300g dried, or 600g fresh, gluten-free pasta, we used Dell'ugo 100g bacon lardons, see GH TIP 1 onion, halved

1 Toast the hazelnuts in a small frying pan over low heat, tossing occasionally, until fragrant. Tip into a food processor and set the pan aside.

Add the Parmesan, garlic and chard

stalks to the processor and whizz until finely chopped. Add the chard leaves, strawberry tops, lemon zest and juice, oil and plenty of seasoning. Whizz until smooth, adding a little water to thin, if needed.

3 Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Meanwhile, put the reserved pan over medium-high heat and cook the lardons, stirring occasionally, until golden and crisp.

4 Drain the pasta and return to the pan over low heat. Scrape in the pesto and stir to coat and warm through. Check seasoning.

5 Divide pasta between 4 bowls and sprinkle over the lardons and some finely grated Parmesan. Serve. PER SERVING 600cals, 19g protein, 32g fat (7g saturates), 57g carbs (3g total sugars), 5g fibre GET AHEAD Make pesto up to a day ahead. Cover and chill. Complete recipe to serve.