I’ve said it before and I’ll say it again: no life is complete without Jon Snow pasta. If I could just have Jon Snow pasta in my life, all day every day, I couldn’t see any reason for me to not reach eternal happiness. Anyway, enough about pasta, can we please get back to more important topics like why the F we’re having to wait a whole year for season 8 of Game of Thrones? #priorities
This recipe makes enough pesto to have left overs to pile on top of crusty bread for the following days breakast with an egg or lunch with a salad. It’s also a great idea for a textural dip. I used Barilla Egg Pasta and it was soooo good. Do the same.
Cashew, Parsley & Chilli Pesto Tagliatelle
Serves 3-4
Ingredients
- Olive oil
- 2 cloves of garlic, quatered
- 1 red chilli, halved
- 1/2 cup salted or raw cashews
- 1/2 cup grated parmesan
- 1 1/2 handfuls flat leaf parsley
- Salt & pepper
- Tagliatelle – I used Barilla egg pasta
Method
Heat a little olive oil in a non stick pan and add your garlic and chilli. Keep the heat high as you want the garlic to turn nice and golden. Once your kitchen is smelling like a dream and the colour has turned immediately turn off the heat – around 2 minutes if your pan was super hot.
A food processor is best but handheld blender or NutriBullet will also work – add the crispy garlic, chilli, cashews, parmesan, parsley and a biiiiiiig glug of olive oil (around 1/2 cup) and pulse until the cashews and parsley start to breakdown and a pesto paste begins to form. If you need more olive oil to help it on its way, go for it. Taste now then add a touch of salt and pepper to your liking.
Leave that to sit in the processor for a bit while you get a big pot of salted boiling water on the go and start to cook your pasta. If you’re using Barilla’s whole egg tagliatelle, it only needs 4ish minutes so stand by then drain off and stir through as much as your pesto as you want!
I had 1/2 cup of the pesto left over so added it to crusty bread to lunch the following day and I highly recommend you do the same.
