Fusilli with walnut pesto

Name: Fusilli with walnut pesto
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 30 Apr 13
Updated: 24 May 24

Test kitchen approved

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.

Serves 4

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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.

Recipe from May 2013 Issue

Nutrition

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

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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Fusilli with walnut pesto

Ingredients

Method

Nutrition

delicious. tips

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