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Ingredients
Method
- 350g dried tagliatelle
- 100g parsley
- 100g toasted hazelnuts
- 60g grated parmesan
- 1 lemon
- Cook the tagliatelle in boiling salted water until al dente, then drain and save a splash or two of the cooking water.
- Put the parsley, hazelnuts, parmesan and the juice and zest of the lemon into a food processor and whizz to a paste. Stir the pesto into the tagliatelle, and loosen with some cooking water and olive oil before serving. Perfect!
15 mins
4 serving
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