John Myers
Tagliatelle with Parsley and Chilli Pesto
The perfect tagliatelle with parsley and chilli pesto recipe with a picture and simple step-by-step instructions.
- 50 g Flaked almonds
- 1 Red chilli pepper
- 1 bunch Parsley
- 1 Clove of garlic
- 100 ml Olive oil
- Salt and pepper
- 400 g Tagliatelle
- For the parsley and chilli pesto: Halve the chilli, remove the core and roughly chop. Peel off the garlic clove and cut into large cubes. Finely chop the parsley, flaked almonds, garlic, chilli, olive oil, salt and pepper in the lightning chopper (or with the blender).
- Cook the tagliatelle in salted boiling water for about 9-12 minutes. Drain and collect some pasta water (about 50 ml). Mix the tagliatelle with the parsley-chili pesto. Arrange on plates and serve.
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