Hazelnut pesto tagliatelle
ingredients
2 garlic cloves, crushed
25g/1oz fresh basil leaves 25g/1oz hazelnuts
200g/7oz soft cheese such as mascarpone
225g/8oz dried tagliatelle
salt and freshly ground black pepper
• Put the garlic, basil leaves,
hazelnuts and cheese in a blender or food processor, and purée to a thick paste.
• Cook the tagliatelle in lightly salted
boiling water until al dente, then
drain well.
• Spoon the sauce onto the hot
pasta, tossing until melted through.
Season with salt and pepper, and
serve immediately.
serves 4
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