East Oxford Farmers’ Market | 23rd July 2011

Posted in Uncategorized with tags , , , , , on July 22nd, 2011 by liberatethelasagna

We are there tomorrow and will be launching out new Roast Beetroot & Walnut Pesto… absolutely delicious…


50g Beetroot & Walnut Pesto
400g of Penne pasta
200ml of single cream
To Garnish:
Freshly grated Parmigiano Reggiano
Chopped basil
Chopped roasted walnuts (to taste)

Warm the pesto in a pan with a little extra virgin olive oil. In the mean time cook the pasta ‘al dente’ in salted water.

Add the cream to the warm pesto, stir well and cook for few minutes until the mixture is warmed through (add some milk if the mixture is too thick). Mix the cooked pasta into the sauce until it is well coated. Divide into the plates and garnish with a lot of grated Parmigiano Reggiano, freshly chopped basil and more chopped roasted walnuts. Yummy…


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