Pasta with creamy walnut pesto
- 4 Tbs olive oil
- 50 g butter
- 175 g walnuts, roughly chopped
- 1 clove of garlic, sliced
- Handful fresh basil, leaves roughly torn plus extra to serve (optional)
- 100 g Parmesan, freshly grated plus extra to serve (optional)
- 50 ml double thick cream
- any dried pasta you prefer
- Salt to taste
Prepare the spaghetti/courgette spaghetti according to the instructions on the packaging.
To prepare the pesto, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, Parmesan, butter and oil and pulse a few more times.
Pour the cream into a pan and warm through. Add two-thirds of the pesto and gently heat.
Drain the pasta when ready. Reserve 2 Tbsp of the cooking water, then mix both with the sauce.
Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Serve with a green salad.
Pour everyone a glass of lightly chilled Place in the Sun Unwooded Chardonnay.
Recipe reprinted with permission of Place in the sun Wines.
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