Name: Pasta with creamy walnut pesto
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 400g pasta (I used orecchiette) -; 175g walnut halves or pieces -; 1 garlic clove -; handful fresh basil , leaves roughly torn, plus extra to serve (optional) -; 100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional) -; 50g butter -; 4 tbsp extra-virgin olive oil -; 50ml double cream -

Ingredients for - Pasta with creamy walnut pesto

1. 400g pasta (I used orecchiette)

2. 175g walnut halves or pieces

3. 1 garlic clove

4. handful fresh basil , leaves roughly torn, plus extra to serve (optional)

5. 100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)

6. 50g butter

7. 4 tbsp extra-virgin olive oil

8. 50ml double cream

How to cook deliciously - Pasta with creamy walnut pesto

1 . Stage

Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.

2 . Stage

Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.