Fusilli with walnut pesto
NUTRITION: PER SERVING
FAT: 39.2G (10.3G SATURATED)
CARBOHYDRATES: 72.2G (3.1G)
175g walnut pieces
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
Fresh basil leaves
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.
Cook 400g fusilli according to the pack instructions.
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.
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.
Sprinkle with parmesan shavings and fresh basil leaves, then serve.
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