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How to prepare fossils with walnut pesto

Fusilli with walnut pesto

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

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
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.

delicious. tips
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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