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    Linguine with Walnut and Parsley Pesto

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    Linguine with Walnut and Parsley Pesto

    • Vegetarian
    • Total time: Ready in 15 minutes 15 minutes

    Serves: 2

    Ingredients

    • 150g dried linguine
    • 175g Waitrose Wholesome Walnuts
    • 1 chopped clove garlic
    • 20g packet of flat-leaf parsley
    • Black pepper
    • Salt
    • 6 tbsp extra virgin olive oil
    • A squeeze of lemon

    Method

    1. Bring a saucepan of lightly salted water to the boil. Add 150g dried linguine and stir to break up. Cook for 7 minutes until just tender. While cooking, roughly chop 1tbsp Waitrose Wholesome Walnuts.
    2. Put another 75g walnuts in a food processor with 1 chopped clove garlic, a 20g packet of flat-leaf parsley (don’t bother to remove the stalks), plenty of black pepper and a little salt. Blend until the nuts and parsley are finely chopped. Add 6 tbsp extra virgin olive oil and a squeeze of lemon and blend briefly to mix. Drain the pasta and return to the pan. Pile onto serving plates, spoon over some of the walnut pesto (keep the rest in the fridge for another time) and scatter with the chopped nuts. Serve with lemon wedges to squeeze over the pasta.

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