Linguine with herb-nut pesto

Name: Linguine with herb-nut pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 75 g Walnut kernels; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Garlic clove; 1 pot Basil; 1/2 pot Oregano; 2 Branch/s Rosemary; 50 g Parmesan (piece); 400 g Linguines; 2 TABLESPOONS Lemon juice; 1/8 litre Olive oil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

75 g Walnut kernels
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Garlic clove
1 pot Basil
1/2 pot Oregano
2 Branch/s Rosemary
50 g Parmesan (piece)
400 g Linguines
2 TABLESPOONS Lemon juice
1/8 litre Olive oil

Directions

1
Coarsely chop the walnuts, roast them in a pan without fat and let them cool down. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil. Peel garlic and chop coarsely. Wash herbs, shake dry. Pluck off leaves or needles. Finely slice the cheese.
2
Add the noodles to the boiling salted water and cook according to the instructions on the packet. Puree nuts, except 2 tbsp., garlic, herbs, 2⁄3 puree cheese and lemon juice, slowly adding oil. Season with salt and pepper. Drain the pasta and mix with pesto. Sprinkle with rest of nuts and cheese.