Walnut, Parsley and Lemon Pesto Linguine
A raw walnut and parsley pesto, never heated, stirred through wholewheat linguine with a little pasta water.
- 320 g wholewheat linguine
- 80 g walnuts
- 50 g flat-leaf parsley
- 1 pc garlic
- 1 pc lemon
- 4 tbsp extra-virgin olive oil
- 40 g parmesan
- 1 tsp sea salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak the walnuts in warm water for 15 minutes, then drain. Soaking softens them and takes the tannic edge off a raw sauce.
- Step 2
Crush the garlic and chop it finely, then leave it on the board for 10 minutes before it meets anything else.
- Step 3
Cook the linguine in well-salted water until al dente. Reserve a mugful of the cooking water before draining.
- Step 4
While it cooks, hand-chop the walnuts and parsley together on a board until coarse, then scrape into a bowl with the garlic, lemon zest and juice, olive oil and salt. Chopping by hand rather than blitzing keeps the sauce green instead of grey.
- Step 5
Tip the drained pasta into the bowl off the heat. Loosen with a splash of the reserved water until it coats, then fold through the grated parmesan and serve.
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