WALNUT AND BASIL PESTO SPELT PASTA


SERVES 4

From Spelt cookbook

 For the walnut & basil pesto:

  • 125g/4½oz/scant 1 cup walnuts
  • 1 garlic clove, crushed
  • 100g/3½oz Parmesan cheese, freshly grated, plus extra to serve
  • 50g/¾oz basil leaves (a big bunch)
  • 100ml/3½fl oz/scant ½ cup extra virgin olive oil
  • Juice of ½ small lemon
  • Sea salt and freshly ground black pepper
  • 350g of Sharpham Park Organic Gigli Rigati Spelt Pasta

Put the walnuts and garlic in a food processor and process until finely chopped but still with some texture, so don't over-process. Add the Parmesan and basil and process again. With the motor running, gradually add the oil until the mixture is thick. Season with lemon juice, salt and pepper. Leave to one side.

Place your pasta in boiling, salted water according to packet instructions.  When cooked,drain, stir through pesto sauce and serve.




5th December 2019

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