John Myers
Ingredients for 4 servings:
- 500 g tagliatelle or tagliolini, the narrower version, from the refrigerated section
- 5 tbsp olive oil
- 5 garlic cloves
- 20 small cherry tomatoes, sweet
- 1 jar of Pesto alla Genovese, 190 g
- 300 g soft goat cheese, cut into pieces
- ½ bunch basil, preferably Thai basil
- some Parmesan or Grana Padano, freshly grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Tagliatelle pasta with pesto, goat cheese & tomatoes, vegetarian
Cook the tagliatelle in salted water according to the instructions (a little less “al dente” if necessary, as they will absorb the sauce better). Meanwhile, chop the garlic cloves into very small pieces and fry in olive oil until well browned. This will reduce the garlicky spiciness and add more roasted flavor. Halve the cherry tomatoes and add them to the pan with the garlic. Season everything with salt and pepper, and cook for about 4-5 minutes on speed 2. Then add the contents of the pesto jar and mix well with the ingredients in the pan with a wooden spoon. This essentially creates the sauce. Then, reduce the heat to speed 1 and leave it in the pan for another 1-2 minutes without stirring. Add the fresh basil leaves to this mixture; cut them into small pieces with scissors. Then mix everything thoroughly and cook for about 1 more minute. Drain the finished tagliatelle and toss it well with the tomato and pesto mixture in the pan using a salad server or two tablespoons. Then add the goat cheese pieces and mix well with the pasta again. Let everything rest in the covered pan for about 1 minute and serve. Freshly grated Parmesan or Grana Padano can be sprinkled on top, if desired. A delicious, aromatic pasta dish that’s quick to prepare.
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