Saturday, June 7, 2008

Hazelnut Pesto Tagliatelle

Hazelnut Pesto Tagliatelle
serves 4

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.

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