Walnut Pesto Pasta


Walnut Pesto Pasta

Serves 4 

400g dried spaghetti 
1 tbsp salt 
2 garlic cloves
1 tsp sea salt 
8 tbsp extra virgin olive oil 
200g walnuts 
60g grated parmesan cheese 
1/2 lemon 
8 sage leaves, fried in oil until crispy 


Cook the pasta in salted boiling water for 9 minutes.
Meanwhile, place the garlic and sea salt into a pestle and mortar and crush until smooth.
Add the walnuts and crush to a smooth paste.
Add the extra virgin olive oil and lemon juice.
Stir the sauce together and season with salt and pepper if needed.
Place a couple of spoonfuls of pesto into a saucepan with a couple of spoons of the pasta cooking water.
Stir the water and pesto together to create a loose sauce, then add in the spaghetti.
Finish the pasta dish with a few roasted walnuts and a sprinkle of crispy fried sage leaves.


Products Used:

MasterClass Induction Ready Non-Stick 26cm Frypan

MasterClass Granite Mortar & Pestle

Colourworks Brights Red Silicone-Headed Soup Ladle

MasterClass 28cm Food Tongs

MasterClass Stainless Steel 11 Litre Stockpot