Tagliatelle with Home Made Pesto Sauce
By not-recognizedThis tasty supper dish makes it easy to cook when time is of the essence.Time and servings
Ingredients
6 total- 1 pack of tagliatelle
- 1 large pack of basil
- 55 g of pinenut kernels
- 2 cloves of garlic
- 55 g of parmesan cheese
- 200 ml of extra virgin olive oil
Method
5 stepsStep 1
Lightly toast the pine nuts in a dry frying pan until golden brown. Watch them carefully as they can burn quickly.
Step 2
Peel and roughly chop the garlic cloves and put in a blender with the basil - you can leave the stalks on - and blend to a paste. Reserving a few, add the nuts and cheese and whizz again until blended.
Step 3
Whilst the motor's running, add the oil gradually until you have the consistency you want. You many not need all the oil. Season with salt to taste - it takes quite a lot.
Step 4
Bring a large pan of salted water to the boil and cook the taglietelle according the instructions.
Step 5
Reserving a cup of the cooking water, drain, return to the pan and coat with 3 tablespoons of pesto. Add some cooking water if it seems a bit dry and it'll help spread the pesto. Serve garnished with fresh basil, grated cheese and toasted pine nuts.