Pasta with parsley and walnut pesto

Ingredients for 2 portions:

• 270g pasta
• salt

• 70g walnuts
• 70g parsley (with all the stems)
• 30g red onion
• 1 lemon (30g of juice only)
• 30g olive oil
• 0.25 teaspoon salt
• 70g Pecorino romano cheese

• cherry tomatoes

Methods:

• Preheat the oven to 200C. Toast the walnuts in the oven until they start to turn golden, about 7min.
• Start boiling the pasta in a pot of salty water.
• Grate the cheese and set it aside.
• Weigh the parsley before washing it. Then wash and roughly chop it.
• Make the pesto: handblender walnuts, parsley, roughly chopped onion, 30g of lemon juice, olive oil and salt.
• Stir the grated cheese into the pesto.
• Once the pasta is ready, drain it and immediately mix with the pesto.
• Serve topped with quartered cherry tomatoes.