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Hazelnut Pesto Pasta
Hazelnuts give this delicious 15 minute pasta a slightly sweet and earthy flavour, which works brilliantly with the zesty lemon and fresh parsley.
Ingredients
Ingredients
- wholewheat fusilli, or gluten-free pasta
- fresh parsley, large stalks removed
- blanched hazelnuts
- garlic clove, peeled
- lemon, zest + juice
- olive oil
- spinach
- nutritional yeast
- tin of cannellini beans, drained + rinsed
- salt + pepper
Method
- 1
Bring a large saucepan of water to the boil and season generously with salt. Add pasta and cook until al dente.
- 2
Meanwhile, to a food processor or blender add the parsley, 2/3 of the hazelnuts, garlic, lemon zest, lemon juice and 4 tablespoons of olive oil, then blitz until smooth. This is your pesto.
- 3
Roughly chop the remaining hazelnuts and set aside.
- 4
Reserve a cup of pasta water and drain the fusilli. Add the pasta back into the pan and put back on a low heat.
- 5
Add in the spinach, nutritional yeast and about half of the pasta water. Keep stirring the pasta until the spinach is wilted. Then add the pesto and cannellini beans and stir through. Season well with salt and pepper and add more pasta water to loosen the sauce, if necessary.
- 6
Serve between plates and top with the chopped hazelnuts.
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