Tagliatelle with Hazelnut Pesto

Charmaine Lu -

  • 350g dried tagliatelle
  • 100g parsley
  • 100g toasted hazelnuts
  • 60g grated parmesan
  • 1 lemon
  • Cook the tagliatelle in boiling salted water until al dente, then drain and save a splash or two of the cooking water.
  • Put the parsley, hazelnuts, parmesan and the juice and zest of the lemon into a food processor and whizz to a paste. Stir the pesto into the tagliatelle, and loosen with some cooking water and olive oil before serving. Perfect!
15 mins
4 serving