Instructions: Place the rocket brazil nuts and parmesan in a food processor and process briefly then add about 5 tbsp oil and process again until combined scraping down the sides once.

Season with salt and pepper to taste and spoon into a bowl.

Tightly cover with cling wrap until required.

Cook the pappardelle according to packet instructions and drain.

Toss in some of the pesto until the pasta is coated. (Add a little olive oil if necessary).

Serve in warm bowls garnished with parmesan shavings.

Serves 4

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