Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Georgia Hughes' Hazelnut Pesto Rigatoni with Chilli Oil & Mozzarella
Hazelnuts instead of pine nuts, toasted first, which gives the pesto more body. Mozzarella and chilli oil on top and it eats like something more involved.
Alannah Wiseman
Feeds: 2
20 minutes
Ingredients
- 250g rigatoni
-
Ingredients (serves 2)
-
55g basil
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55g toasted hazelnuts
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55g parmesan
-
Juice 1/2 lemon
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1/3rd of a garlic clove
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80g olive oil
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1 mozzarella ball
-
chilli oil to taste
Rigatoni
From: £4.95
Method
1
Toast the hazelnuts in a pan over medium heat for 4-5 minutes until golden and fragrant.
2
In a food processor, blitz the hazelnuts with basil, parmesan, lemon juice, garlic, olive oil, and seasoning until smooth or to your desired texture.
3
Cook the pasta for 9-10 minutes. Reserve 3 tablespoons of pasta water, then drain.
4
Stir the pesto into the drained pasta along with the reserved pasta water until well coated. Top with fresh mozzarella and drizzle with chilli oil.
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