Girandole with Roasted Tomato and a Creamy Walnut Pesto

Girandole with Roasted Tomato and a Creamy Walnut Pesto

Recipe submitted by: @a_bit_of_lou

This Walnut Pesto Pasta recipe is perfect for a quick and easy weeknight dinner. It’s packed with flavour and protein, thanks to the walnuts and Greek yoghurt. Plus, it only takes about 30 minutes to make!


30 minutes






  • 175g walnuts
  • 1 small pack of cherry tomatoes
  • 400g Girandole pasta
  • 1 garlic clove
  • Handful of fresh basil leaves
  • 100g grated Parmesan
  • 120ml olive oil
  • 1 lemon, zested and juiced
  • 3 tablespoons Greek yoghurt
  • A sprinkle of chilli flakes


  1. Preheat the oven to 180°C. Spread the walnuts and cherry tomatoes on a baking sheet and roast for 10-15 minutes, until the walnuts are fragrant and lightly toasted.
  2. While the walnuts and tomatoes are roasting, cook the pasta according to package instructions.
  3. In a food processor, combine the roasted walnuts, garlic clove, fresh basil leaves, grated Parmesan, olive oil, lemon juice and zest. Blend until the mixture is a rough paste. Season with salt and pepper to taste. If the pesto is too thick, add a bit of the pasta water to thin it out.
  4. Drain the pasta and return it to the pot. Add the pesto and Greek yoghurt and stir until the pasta is coated in the sauce.
  5. Serve the pasta hot, topped with shaved Parmesan, fresh basil leaves, and a sprinkle of chilli flakes.
  6. Enjoy your delicious and easy-to-make Walnut Pesto Pasta!
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