Name: Pasta with creamy walnut pesto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 4 fresh chillies 573; 50 g butter; 175 g walnuts chopped; 1 garlic cloves, sliced; fresh basil handful, torn; 100 g parmesan cheese grated; 50 ml cream double thick; pasta; salt to taste

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Ingredients (9)

4	fresh chillies — 573
50 g	butter
175 g	walnuts — chopped
1	garlic — cloves, sliced
	fresh basil — handful, torn
100 g	parmesan cheese — grated
50 ml	cream — double thick
	pasta
	salt — to taste

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Method:

Prepare the spaghetti/courgette spaghetti according to the instructions on the packaging.

To prepare the pesto, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, Parmesan, butter and oil and pulse a few more times.

Pour the cream into a pan and warm through. Add two-thirds of the pesto and gently heat.

Drain the pasta when ready. Reserve 2 Tbsp of the cooking water, then mix both with the sauce.

Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Serve with a green salad.

Pour everyone a glass of lightly chilled Place in the Sun Unwooded Chardonnay.

Recipe reprinted with permission of Place in the sun Wines.

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