Tagliatelle Pesto Pasta (15 Minutes)
This Tagliatelle Pesto Pasta is ready in just 15 minutes! It's light and healthy but packed with flavor from the homemade pesto. Serve with a generous sprinkle of parmesan and garlic bread on the side!
Equipment
- Stovetop
- Blender
Ingredients
For the pesto
- 1 ounce (30g) basil
- ½ cup pine nuts or other nuts like cashews or walnuts
- 1-2 tablespoon fresh lemon juice
- 2 garlic cloves
- ⅓ cup freshly grated parmesan cheese use vegan if needed
- ⅓ cup olive oil extra virgin
- A pinch of salt, to taste
- Freshly cracked black pepper, to taste
For the pasta
- 6 ounces dry tagliatelle pasta (use gluten-free if needed)
Instructions
- Fill a large pot with water, add 2 teaspoon salt, and bring to a boil. Next, add the pasta and boil until al dente, following the recommended time on the packaging. Save ½ cup of the pasta water before draining.6 ounces dry tagliatelle pasta
- In the meantime, prepare the pesto. Start by toasting the pine nuts, if you haven't already. Add to a skillet and toast over medium heat for 5-6 minutes or until slightly golden.½ cup pine nuts
- Add all of the ingredients to a food processor- basil, pine nuts, garlic, lemon juice, a pinch of salt, black pepper, and parmesan cheese. Pulse for 30 seconds to roughly chop.1 ounce (30g) basil, 1-2 tablespoon fresh lemon juice, 2 garlic cloves, ⅓ cup freshly grated parmesan cheese, A pinch of salt, to taste, Freshly cracked black pepper, to taste
- Then, slowly pour the olive oil while blending on low speed, until fully incorporated.⅓ cup olive oil
- Add the drained pasta back to the pot along with the pesto, and a splash of pasta water. Cook on low heat for 2-3 minutes, until creamy and well coated.
- Serve topped with more parmesan (optional) and enjoy immediately.
- Save in a covered container, in a fridge for up to 4 days.
Nutrition
Calories: 450kcal
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