English summer pasta al pesto

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

I first cooked this with my nephew Sam Leith, the journalist, during a photo shoot for Saga magazine. We made it up as we went along, and were both surprised at how delicious it was. The trick is to have really good walnuts, as fresh as possible – not the ones from the half-used pack at the back of the cupboard.


  • 600 g tagliatelle
  • a little splash of olive oil


  1. Heat a large saucepan of salted water over a medium heat. Once bubbling, add the tagliatelle and cook for 8–10 minutes (or 2–3 minutes for fresh pasta) until just al dente. Drain the pasta, rinse under hot water and leave in the colander to steam dry for a minute before returning to the pan. Stir through a