Parsley and walnut pesto pasta

Ingredients:

• 70g walnuts
• 270g pasta
• salt

• 70g parsley (with all the stems)
• 30g red onion
• 30g olive oil
• 30g lemon juice
• 70g pecorino cheese
• cherry tomatoes

Methods:

• Preheat the oven to 200C. Toast the walnuts in the oven until they start to turn golden, about 10min.
• Start boiling the pasta in a pot of salty water.
• Roughly chop the parsley and the onion. Place them in a bowl and add olive oil and lemon juice.
• Once the walnuts are ready, add them to the bowl and handblender everything into a pesto.
• Grate the pecorino cheese and stir it into the pesto.
• Once the pasta is ready, place a mug in the sink before draining the pasta (to reserve some pasta water, in case it will be needed to reach a pesto-like consistency) and mix it with the pesto.
• Serve topped with quartered cherry tomatoes.

Inspired by: Brian Lagerstrom