Millerighe haggis pasta with pesto - The Field
Millerighe haggis pasta with pesto makes for a warming lunch, and will put your Burns Night leftovers to excellent use. Try Philippa Davis' recipe
Ingredients
- 250g cooked chestnuts
- 50g grated Parmesan plus 50g for serving
- 80g watercress plus a little extra for serving
- 1⁄2 garlic clove, crushed
- Juice of 1⁄2 lemon
- 50ml olive oil
- 400g pasta millerighe (or other large-tubed pasta)
- 2 tbs butter
- 400g cooked haggis (it must be hot when you add it to the pasta)
- 2 tbs good, extra-virgin olive oil
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