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Pasta Pesto

Brecht
A delicious and quick pasta with green pesto. Ideal for those lazy evenings.
4.47 from 49 votes
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Pasta
Cuisine Italian
Servings 2 people
Calories 847 kcal

Ingredients
 
 

  • 2 cups tagliatelle

Fresh Pesto

  • 1 clove garlic
  • ⅛ cup pine kernels
  • 1 ¾ oz basil leaves
  • 4 tbsp olive oil extra virgin
  • 1 oz Parmesan cheese freshly grated

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.

Finish the dish

  • Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  • 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.

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Nutrition

Calories: 847kcalCarbohydrates: 213gProtein: 50gFat: 32gSaturated Fat: 11gCholesterol: 183mgSodium: 103mgPotassium: 504mgFiber: 15gSugar: 8gVitamin A: 600IUVitamin C: 5mgCalcium: 230mgIron: 5.8mg
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