Ingredients
Pesto Sauce
- 60 g fresh basil leaves
- 30 g grated Parmesan cheese
- 30 g pine nuts
- 2 garlic cloves
- 120 ml extra-virgin olive oil
- salt and pepper to taste
Pasta
- 250 g tagliatelle pasta
- salt for pasta water
Instructions
Prepare the Pesto Sauce:
- Wash the basil leaves and pat them dry with a paper towel.
- In a food processor or blender, combine the basil leaves, grated Parmesan cheese, pine nuts, and garlic cloves. Pulse until the mixture is finely chopped.
Add Olive Oil:
- While the food processor is running, slowly pour in the extra-virgin olive oil. Continue blending until the mixture becomes a smooth paste.
- Season the pesto sauce with salt and pepper to taste. Adjust the seasoning as needed.
Cook the Tagliatelle:
- Bring a large pot of salted water to a boil.
- Add the tagliatelle pasta to the boiling water and cook according to the package instructions or until al dente. This usually takes about 8-10 minutes.
Drain and Combine:
- Once the pasta is cooked, drain it in a colander but reserve about 1/4 cup of pasta cooking water.
- In a large mixing bowl, combine the cooked tagliatelle with the freshly made pesto sauce. Use some of the reserved pasta water to adjust the consistency of the sauce if needed.
Serve:
- Toss the pasta and pesto sauce together until well coated.
- Serve immediately, garnished with extra grated Parmesan cheese and some fresh basil leaves if desired.Enjoy your homemade Tagliatelle Pesto pasta!
Nutrition Facts
Tagliatelle Pesto pasta
Amount per Serving
Calories
1140
% Daily Value*
Fat
75
g
115
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
45
g
Cholesterol
118
mg
39
%
Sodium
292
mg
13
%
Potassium
523
mg
15
%
Carbohydrates
95
g
32
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
25
g
50
%
Vitamin A
1794
IU
36
%
Vitamin C
6
mg
7
%
Calcium
238
mg
24
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.