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Pasta and fresh pesto
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2 garlic cloves
80g fresh basil leaves
grated zest of 1 essential Waitrose Lemon
essential Waitrose Grated Parmigiano Reggiano
3 tbsp olive oil
a pinch of dried chilli flakes (optional)
500g essential Waitrose Fresh Spinach & Ricotta Tortelloni
tbsp toasted Waitrose LOVE Life Pine Kernels.
Place the garlic in a mini chopper with the basil leaves (you may need to do 2 batches to fit in all the basil), lemon zest and a handful of cheese.
Whizz until finely chopped then add the olive oil and whizz again to make the pesto paste. Season and add a pinch of dried chilli flakes (optional).
Cook the tortelloni in a large pan of boiling water for 2-3 minutes until tender – keep the heat on a gentle simmer. Drain the pasta and toss with the pesto and the toasted pine kernels.
Typical values per serving:
This recipe was first published in August 2011.