Fusilli with walnut pesto

Fusilli with walnut pesto
  • Serves icon Serves 4

If pasta with pesto is one of your favourite midweek recipes then you need to try our twist with added walnuts for a nutty flavour.

Nutrition: per serving

Calories
730kcals
Fat
39.2g (10.3g saturated)
Protein
21.8g
Carbohydrates
72.2g (3.1g)
Fibre
5.2g
Salt
0.4g
Calories
730kcals
Fat
39.2g (10.3g saturated)
Protein
21.8g
Carbohydrates
72.2g (3.1g)
Fibre
5.2g
Salt
0.4g

Ingredients

  • 175g walnut pieces
  • 400g fusilli
  • 1 crushed garlic clove
  • A handful of fresh basil leaves
  • 100g grated parmesan
  • 120ml extra-virgin olive oil
  • A squeeze of lemon juice
  • 3 tbsp double cream
  • Parmesan shavings
  • Fresh basil leaves

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4 and toast 175g walnut pieces on a baking sheet for 8-10 minutes until golden. Remove and cool slightly.
  2. Cook 400g fusilli according to the pack instructions.
  3. Meanwhile, blend the walnuts, 1 crushed garlic clove, a handful of fresh basil leaves and 100g grated parmesan in a food processor with 120ml extra-virgin olive oil to a rough paste. Season, adding a squeeze of lemon juice if needed.
  4. When the pasta is al dente, stir 2 tbsp cooking water through the pesto. Drain the pasta and toss with the pesto and 3 tbsp double cream.
  5. Sprinkle with parmesan shavings and fresh basil leaves, then serve.

delicious. tips

  1. For al dente (firm to the bite) pasta, cook it for 1 minute less than suggested on the packet. To see if it’s ready, cut
    a piece in two – it should have a thin line of uncooked dough in the middle

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