Tagliatelle with Home Made Pesto Sauce
By not-recognized
Published on 26 April 2022
This tasty supper dish makes it easy to cook when time is of the essence. Time and servings
20 minsTotal time
4Servings
15 minsPrep time
5 minsCooking time
Ingredients
- 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
Step 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.