Pesto Tagliatelle

Pesto Tagliatelle

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Tagliatelle and Pesto
Prep Time
10 mins
Cook Time
20 mins
Total Time
1 hrs 30 mins
 
This must be the best pesto and pasta recipe I have ever seen. I could eat this every single day.
Course: Main Dish
Cuisine: Italian
Servings: 2 people
Calories: 1866 kcal
Ingredients
  • 175 g tagliatelle
Fresh Pesto
  • 1 clove garlic
  • 12.5 g pine kernels
  • 50 g basil leaves
  • 6.25 dl oil (extra virgin olive if not strict fast day)
  • 27.5 g Parmesan cheese vegan for strict fast days
  • bacon bits vegan (optional)
Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.

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