Spaghetti with Walnut & Pecorino Pesto - Ainsley Harriott
Spaghetti with Walnut & Pecorino Pesto This pesto makes a nice change from your average basil version but is only as good as the walnuts you use so do make
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Ingredients
- 50g (2oz) shelled walnuts
- 25g (1 oz) fresh flat-leaf parsley leaves
- 2 garlic cloves, peeled and roughly chopped
- 50g (2 oz) freshly grated pecorino cheese, plus extra to garnish
- 350g spaghetti
- 120ml extra virgin olive oil
- Sea salt and freshly grated ground black pepper
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