Tagliatelle with Castelnuovo pesto

1. Put the basil, parsley, walnuts, half the cheese, the garlic and some seasoning into a food processor. With the motor running, add the extra virgin olive oil. You might need to add more than suggested here to produce a purée, as you don’t want a mixture that is too thick.

2. Scrape into a bowl and stir in the rest of the cheese. Taste for seasoning – pesto is often under-seasoned.

3. Cook the pasta in plenty of boiling salted water according to the pack instructions or until al dente, then drain the pasta (reserve some of the pasta cooking water) and return it to the pan.

4. Stir in most of the pesto and add some of the pasta cooking water if the pesto is too thick to mix in easily. Your pasta should be coated but not drowning in pesto. Add the rest if you think you need to. Serve immediately with extra grated Parmigiano Reggiano.