Hi, this recipe is from the Guardian's magazine 'Feast', issue 188, Sat 21st August 2021, page 7 by Thomasina Miers. Alternatively, access online here. Last week, I made Ottolenghi's Lamb Chops from the same issue and they were great, let's hope this is just as good, or even better...
Can now confirm that this dish is just as good as I had hoped. The 'nduja (en-doo-ya) added a nice warm spice to the sauce which was delicious, sort of like the flavour of smoked paprika in a tomato sauce. The walnuts let the dish have a refreshing crunch, and the cubed tomatoes and rocket (only stir through rocket upon serving), left the dish feeling fresh and summery. Originally, the recipe uses tagliatelle, hence the name change of the recipe, but I chose to use spaghetti as we had some in and so that was easier to use. I think that my family will be making this again soon as my mum has had a look at the recipe too and told me that she really enjoyed it. I hope you will enjoy it also, let me know how it goes!
Hazel xx
Dietary Info:
-Contains Gluten
{In place of the pasta, you could use rice or a G-F alternative e.g. chickpea/lentil pasta or a free-from option in supermarkets. Use whatever you personally prefer.}
-Contains Nuts
{Nuts are typically a common ingredient in pesto, however, I think it can be made without them. Your pesto won't have a a crunch in it every now and then, but that's fine. Also, I would recommend using the optional parmesan because of the extra flavour it will add to the pesto, because you won't have nuts in it.}
-Unsuitable for Vegans and Vegetarians
{Obviously, just leave out the parmesan and if you really want to; sprinkle some nutritional yeast on top or a dash of grated vegan cheese. Now, it get's a bit harder for the 'nduja. If you left it our entirely, you would get a plain tomato pasta sauce and to get that bit of the smokiness you'll be missing add 1tbsp smoked paprika - option one. Another idea, would be to substitute it for chunks of vegan salami (yes it is actually available). Not being vegan myself, I don't know how good the salami would be as I've never had it before, but it seems like it could do the trick. If you have an other suggestions let me know.}
-Dairy-Free
{Just don't include the optional parmesan.}
-Main Meal
Prep: 10 min {Plus cooling of walnuts, maybe 20mins max, if they're still a bit warm it doesn't matter. You could also make them the night before so they're ready for you the next day.}
Cook: 40 min
Serves: 4
Ingredients:
-100g walnuts
-1 large garlic clove, peeled {I used 2 cloves as I wanted a bit of an extra garlicky flavour in the pesto, I thought that 1 wouldn't be enough.}
-Salt
-1 small handful thyme leaves {I used a mixture of dried rosemary and oregano, it worked really nicely especially the rosemary, I used about 1-1+1/2 tbsp of it and about 1/2-1tbsp of oregano, the amounts are estimated because I based it on taste whether I added any more of each herb.}
-3 large ripe tomatoes
-5tbsp olive oil, plus extra for serving {I used extra virgin.}
-40g ’nduja {After a lot of hunting, we managed to find some at Waitrose, (I used this one) it was quite expensive, and so if you don't want to get it, use chorizo, chopped into chunks and, if you wish, blended (but it's not necessary), or you can buy a premade 'nduja pesto.}
-1/2tbsp sherry vinegar {I used cyder vinegar.}
-400g fresh tagliatelle {I used 250g dried spaghetti, any pasta will be fine here, make sure to adjust quantities depending on whether you're using fresh or dried. Fresh: 400g, and dried: 250-300g.}
-4 handfuls rocket, to serve
-Parmesan, to serve (optional)
Method:
1: Heat the oven to 180℃ / 160℃ fan /350℉/gas 4. Spread out the nuts on a baking tray and roast for 10-12 minutes, until pale golden, then remove and leave to cool. {Best to take off the tray when cooling as the tray will keep them warm for longer due to it being heated as well. I put the walnuts to one side on a chopping board while I got on with the garlic and tomatoes. Alternatively, you could make the walnuts in advance and then they'll already be cooled when you need them.}
2: Meanwhile, put the garlic in a mortar, add a large pinch of salt and crush to a paste. Add the thyme and {cooled} walnuts, and crush the lot into breadcrumb-sized pieces. (If your mortar is small, pulse/blitz the ingredients in a small processor instead.) {I used a food processor, I got a walnut paste from it, but I wanted to keep a few bits of walnut in for crunch, so I made sure not to blend all of it!}
3: Put the tomatoes in a bowl, add boiling water to cover and leave for 30 seconds. {I would suggest 1min.} Drain, peel and cut the flesh into small dice. {Keep the seeds in.} In a medium bowl, beat the oil into the ’nduja to make a loose paste, then stir in the vinegar and walnuts, fold through the chopped tomatoes and season to taste.
4: Bring a pan of salted water to a boil and cook the tagliatelle according to the packet instructions. Drain, reserving a cup of the cooking water, then return the pasta to the pan and tip in the ’nduja pesto. Place over a medium heat and stir to coat the pasta, adding just a few tablespoons of the reserved cooking water at a time and waiting for the water to be absorbed before adding any more; you want just enough water to produce a glossy, syrupy sauce.
5: Transfer to plates, top with the rocket and scatter liberally with finely grated parmesan. Add a slug of good olive oil for good measure, and serve immediately.
This recipe : While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe :
https://pin.it/3x4R021
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