Parsley & Walnut Pasta

Bright parsley pesto with crunchy walnuts and lemon. Makes 2 servings.

26 min · Serves 2 · Vegan · ≈520 kcal per serving · ≈13 g protein

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Ingredients

• 160g dry egg-free pasta
• 30g fresh parsley
• 40g walnuts
• 6g garlic
• 22g olive oil
• 25g lemon juice
• 3g salt

Method

1. Toast walnuts for 3 minutes in a dry pan until golden at the edges.
2. Cook pasta in salted water; drain when al dente.
3. Pulse parsley, garlic, walnuts, oil, lemon and salt in a food processor until coarse. Toss immediately with hot pasta and loosen with 3 tablespoons cooking water.

Contains: gluten, tree-nuts.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.