Call us on 01243 576333


Pasta with Hazelnut-Lemon Pesto & Ricotta



Recipe Type


Suitable for Vegetarians



  • 100g Bunched hazelnuts
  • 2 x 30g Bunched basil
  • 30g butter
  • 1 Tbsp. Double cream
  • 85g Parmesan
  • Zest of ½ lemon
  • Salt to taste
  • Olive oil
  • 400g Dried pasta

To Serve

  • 250g Ricotta seasoned with lemon & salt 100g
  • Toasted & crushed hazelnuts
  • Lemon Juice

Cooking Instructions

  1. Roast Hazelnuts at 180C/Gas Mark 4 for 5 minutes or until golden.
  2. Place basil, 2/3 nuts, butter, cream, parmesan, lemon zest & pinch of salt into a blender until smooth. Add enough oil to create a paste.
  3. Crush remaining nuts & add to paste for texture.
  4. Decant mixture into a container, then cover & refrigerate.
  5. Cook Pasta In a separate pan heat pesto gently with a drop of the pasta water.
  6. Mix the pesto mix into cooked pasta & cook for 1-2 minutes.
  7. Serve with a spoonful of ricotta (seasoned with lemon & salt) and a sprinkling of crushed toasted hazelnuts & squeeze of lemon.