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Tagliatelle with walnut pesto

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Ingredients for 4 servings:

  • 100 g walnuts
  • 50 g Parmesan, grated
  • 5 tbsp olive oil
  • 200 ml cream
  • salt and pepper
  • 200 g rocket
  • 100 g tomatoes, dried, diced
  • 400 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Puree the walnuts, Parmesan cheese, and olive oil, slowly stir in the cream, and season with salt and pepper. Cook the pasta in boiling salted water until al dente. Wash and finely tear the arugula. Dice the sun-dried tomatoes. Mix the arugula and tomatoes into the drained pasta. Serve on plates and spoon the pesto over the pasta. Serve very hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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