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Tagliatelle with homemade pesto by ela

updated

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Ingredients for 2 servings:

  • 300g tagliatelle
  • 140 g tomatoes, dried in oil
  • 25 g pine nuts
  • 50 ml olive oil
  • 1 garlic clove(s)
  • 15 g Parmesan, freshly grated
  • salt and pepper
  • e.g. tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Toast the pine nuts and garlic clove in a pan with a little oil. In a tall bowl, add the pickled sun-dried tomatoes, toasted pine nuts and garlic, olive oil, tomato paste, salt, pepper, and Parmesan cheese, and blend with a hand blender. Meanwhile, heat water in a saucepan, cook the tagliatelle until al dente, and then drain. Arrange the tagliatelle on a plate, add the pesto, and grate some Parmesan cheese over the dish. If I have leftover roasted vegetables, I like to blend them as well.

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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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