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Pasta Pesto

Brecht

A delicious and quick pasta with green pesto. Ideal for those lazy evenings.

4.50 from 54 votes

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Prep Time 5

Cook Time 15

Total Time 20

Course Pasta

Cuisine Italian

Servings 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 1 clove garlic, 1/8 cup pine kernels and some salt in there and process briefly.
Add 1 3/4 oz basil leaves (but keep some for the presentation) and blend to a green paste.
While processing, gradually add 4 tbsp olive oil and finally add 1 oz Parmesan cheese.

Finish the dish

Bring a pot of salted water to the boil and cook 2 cups 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.

Nutrition

Serving: 350gCalories: 847kcalCarbohydrates: 213gProtein: 50gFat: 32gSaturated Fat: 11gCholesterol: 183mgSodium: 103mgPotassium: 504mgFiber: 15gSugar: 8gVitamin A: 600IUVitamin C: 5mgCalcium: 230mgIron: 5.8mg

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