Pesto Tagliatelle

Tagliatelle and Pesto

This must be the best pesto and pasta recipe I have ever seen. I could eat this every single day.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Main Dish
Cuisine: Italian
Servings: 2 people
Calories: 1866kcal


  • 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)


Fresh Pesto (you can make this in advance)

  • We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  • Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • Use the cooking time of the pasta to sauté your bacon strips.
  • 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.
  • Present the dish with some fresh basil leaves on top.


Sodium: 1289mg | Calcium: 87mg | Vitamin C: 0.4mg | Vitamin A: 45IU | Sugar: 1.7g | Fiber: 1.7g | Potassium: 308mg | Cholesterol: 116mg | Calories: 1866kcal | Monounsaturated Fat: 123g | Polyunsaturated Fat: 20g | Saturated Fat: 30g | Fat: 183g | Protein: 28g | Carbohydrates: 31g | Iron: 18.9mg

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