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Pasta with Creamy Walnut Pesto

Pasta with Creamy Walnut Pesto

Pasta with a creamy walnut pesto is a wonderfully quick meal to make. It’s easy mid-weak comfort food that will surely hit the spot…

Pasta with Creamy Walnut Pesto

Pasta with a creamy walnut pesto is a wonderfully quick meal to make. It's easy mid-weak comfort food that will surely hit the spot... Food and Wine Pasta with Creamy Walnut Pesto European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 Tbsp olive oil
  • 50g butter
  • 175g walnuts, roughly chopped
  • 1 clove of garlic, sliced
  • Handful fresh basil, leaves roughly torn plus extra to serve (optional)
  • 100g Parmesan, freshly grated plus extra to serve (optional)
  • 50ml double thick cream
  • Spaghetti or courgette "spaghetti" (recently available from the vegetable counters at many supermarkets)
  • Salt to taste

Instructions

  1. Prepare the spaghetti/courgette spaghetti according to the instructions on the packaging.
  2. 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.
  3. Pour the cream into a pan and warm through. Add two-thirds of the pesto and gently heat.
  4. Drain the pasta when ready. Reserve 2 Tbsp of the cooking water, then mix both with the sauce.
  5. 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 and a glass of lightly chilled Place in the Sun Unwooded Chardonnay.

Tip: Adding lemon zest to the sauce highlights the lemony notes in the wine.

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