Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the nuts into a small food processor and pulse a few times until they start to break down. Add the basil, salt and garlic, and whizz while drizzling in the olive oil, until you have a bright green sauce. Tip into a bowl and stir in the cheese and lemon juice.
Cook the pappardelle following pack instructions. Drain, saving a cup of the cooking water.
Toss the pasta with the pesto, using 2 tbsp of cooking water to loosen if a little dry. Divide between 2 warm plates to serve.
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