Best ever tiramisu
This super-simple Italian dessert actually benefits from being made ahead, allowing all the lovely flavours to mingle
Pasta with creamy walnut pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g pasta(I used orecchiette)
- 175g walnuthalves or pieces
- 1 garlic clove
- handful fresh basilleaves roughly torn, plus extra to serve (optional)
- 100g parmesan(or vegetarian alternative), freshly grated, plus extra to serve (optional)
- 50g butter
- 4 tbsp extra-virgin olive oil
- 50ml double cream
Nutrition: per serving
- kcal805
- fat47g
- saturates15g
- carbs77g
- sugars3g
- fibre4g
- protein23g
- salt0.48glow
Method
step 1
Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
step 2
Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. 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.
