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Tagliatelle and Pesto
This must be the best pesto and pasta recipe I have ever seen. I could eat this every single day.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
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)
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.
Nutrition
Calories:
1866
kcal
|
Carbohydrates:
31
g
|
Protein:
28
g
|
Fat:
183
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
20
g
|
Monounsaturated Fat:
123
g
|
Cholesterol:
116
mg
|
Sodium:
1289
mg
|
Potassium:
308
mg
|
Fiber:
1.7
g
|
Sugar:
1.7
g
|
Vitamin A:
45
IU
|
Vitamin C:
0.4
mg
|
Calcium:
87
mg
|
Iron:
18.9
mg