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This is an example of what a fallback recipe would look like:
A delicious and quick pasta with green pesto. Ideal for those lazy evenings.
- 200 g tagliatelle
- 200 g bacon (tiny strips)
- 2 cloves garlic
- 12.5 g pine kernels
- 20,5 g basil leaves
- 6.25 cl olive oil (extra virgin)
- 27.5 g Parmesan cheese (freshly grated)
- bay leaves
Fresh Pesto (you can make this in advance)
- We’ll be using a food processor to make the pesto. Put the 2 cloves of 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.
Finish the dish
- Bring a pot of salted water to the boil and cook your tagliatelle al dente in about 9 minutes.
- 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.