- Serves: 2
- Cook Time: 5 minutes
- Prep Time: 15 minutes
- Effort: easy
- large handful white bread, crusts removed
- milk, for soaking
- 1/2 cloves garlic
- 2 sprigs oregano, leaves picked
- 2 large handfuls walnuts, shelled, blanched in milk and peeled
- 100 g parmesan, plus more to serve
- 2 portions fresh tagliatelle
- olive oil, for pesto
1. Put the bread into a pan of warm milk to soak.
2. Using a pestle and mortar, crush the garlic. Pound in the oregano followed by the walnuts to make a paste. Add the milky bread (drained) and parmesan, and combine to a paste.
3. In boiling salted water, cook the pasta for 2-3 minutes until al dente.
4. Gradually drizzle a little olive oil into the mortar, mixing until it reaches a pesto-like consistency.
5. Drain the pasta and return to the pan, stirring in half of the pesto mixture. Serve in a pasta bowl, spoon over the remaining pesto and sprinkle over parmesan.
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