Ingredients (serves 2)
55g basil
55g toasted hazelnuts
55g parmesan
Juice 1/2 lemon
1/3rd of a garlic clove
80g olive oil
1 mozzarella ball
chilli oil to taste
250g rigatoni
Method
Toast the hazelnuts in a pan over medium heat for 4-5 minutes until
golden and fragrant.
In a food processor, blitz the hazelnuts with basil, parmesan, lemon
juice, garlic, olive oil, and seasoning until smooth or to your desired
texture.
Boil the pasta according to the package instructions. Reserve 3
tablespoons of pasta water, then drain.
Stir the pesto into the drained pasta along with the reserved pasta
water until well coated. Top with fresh mozzarella and drizzle with
chilli oil.
