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Walnut, basil & Lancashire cheese pesto pasta
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360g fusilli bucati
75ml olive oil
1 tbsp lemon juice
50g No.1 Kirkham’s Lancashire Farmhouse Cheese, finely grated
1. Bring a large saucepan of salted water to the boil. Add the pasta and cook according to pack instructions. Once it is cooked, drain, reserving a cupful of starchy pasta water to make the sauce, and place into a serving bowl.
2. Meanwhile, place the walnuts into the bowl of a food processor (or use a pestle and mortar) and blitz until ground. Add the basil and pulse until chopped, then blend in the olive oil a little at a time, until the mixture is smooth and bright green.
3. Remove the blade and stir in the lemon juice and grated cheese. Season to taste.
4. Add the pesto to the hot pasta, along with enough reserved pasta water to give a smooth sauce, and coat each piece well. Toss to combine, then serve immediately with a tomato salad or roasted vegetables. You can also leave the pasta to cool and enjoy as a pasta salad or lunch dish.
Martha’s tip Basil can fade in colour once blitzed, so if you want brilliantly bright pesto, blanch the leaves in boiling water for 15 seconds, then plunge into ice cold water. Drain and dry well. This will preserve the bright green colour.
Typical values per serving:
This recipe was first published in October 2021.