Walnut and parsley pesto pasta

Method

1. Bring a large pan of salted water to the boil. Pick the parsley leaves from the stalks (the tender stalks go in too), peel the garlic, and zest and juice half the lemon. Halve the cherry tomatoes.
2. Into a food processor go 40 g of the walnuts, the parsley, garlic, lemon zest and juice, olive oil and nutritional yeast, plus a good pinch of salt. Blitz to a rough paste, adding 2 tablespoons of water if it is stiff.
3. Cook the gluten-free pasta in the boiling water for the time on the packet. Keep a mug of the cooking water, then drain.
4. Roughly chop the remaining 10 g of walnuts and toast them in a dry frying pan for 2 minutes, until they smell fragrant.
5. Take the pasta back to the pan, off the heat. Stir in the pesto and 3 to 4 tablespoons of cooking water until the sauce coats every piece.
6. Fold in the tomatoes and add salt and pepper to taste.
7. Top with the toasted walnuts to serve.

Tip Leftover pesto keeps in a jar under a film of oil in the fridge for a few days, ready for toast or a baked potato.

Photo made with AI.

From Nosha · nosha.app