Pasta with Hazelnut-Lemon Pesto & Ricotta

Ingredients

• 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.