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Crunchy walnuts marry extremely well with creamy pasta sauces and add plenty of texture. This walnut version is a real winner that will go down a treat with vegetarians.
A superb special-occasion recipe when you need to rustle something up unexpectedly, as all the ingredients come from the storecupboard or the freezer. Yet it's so sumptuous!
Pesto is traditionally made in Liguria, in northern Italy, where this dish is popular - a real treat for vegetarians. It may sound unusual to combine pasta and potatoes in one dish, but it works really well, so worth a try.
Funny, isn't it, how a bit of lateral thinking can often result in something ingenious? Here Delia has applied the classic carbonara ingredients of cream, bacon and cheese to a risotto...with superb results!
Keep your eye on the risotto as it simmers, adding stock a ladle at a time and your patience will be rewarded.
Every year I grow enough basil leaves to see me through the summer and, most importantly, to make at least one home-made pesto sauce. A lot of precious leaves are needed to make up 2 oz (50 g), but it really is worth it...
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