Pasta with parsley & hazelnut pesto

• tagliatelle↗350g g
• pack flat-leaf parsley↗80g g
• toasted hazelnut100g g
• parmesan↗50g g

  (or vegetarian alternative), grated

• lemon↗zest and juice 1

  zest and juice 1

• olive oil↗100ml ml

Step-by-step instructions

1. 1

   Cook the pasta in salted, boiling water according to pack instructions.

2. 2

   Put the parsley, hazelnuts, Parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.

3. 3

   Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.