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Creamy Pesto Tagliatelle

Creamy Pesto Tagliatelle

Enjoy a delectable dinner with this creamy pesto tagliatelle, tossed in a scrumptious sauce that will surely satisfy your taste buds. It makes a perfect side dish or can be enjoyed on its own, and is suitable for any season. This quick and easy recipe is a must-try!
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2
Course: Dinners
Cuisine: Italian
Calories: 797
Ingredients Equipment Method Notes

Ingredients
  

Tagliatelle
  • 200 grams Tagliatelle
  • 14 grams Sea Salt
Pesto
  • 15 grams Pine Kernels
  • 60 grams Extra Virgin Olive Oil
  • 30 grams Parmesan Cheese
  • 1 pinch Himalayan Salt
  • 50 grams Fresh Basil Leaves
  • 2 Garlic Cloves
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Cream (Optional)

Equipment

  • Food Processor or mini chopper
  • Citrus Juicer
  • Saucepan
  • Measuring Spoons
  • Weighing Scales
  • Silicone Spatula

Method
 

  1. Put the garlic, pine kernels, and some salt in a food processor and mix briefly.
    15 grams Pine Kernels, 2 Garlic Cloves, 1 pinch Himalayan Salt
  2. Add the basil leaves (but keep some for presentation), lemon, and cream if using, and blend to a green paste.
    50 grams Fresh Basil Leaves, 2 tbsp Fresh Lemon Juice, 1 tbsp Cream
  3. While processing, gradually add the olive oil.
    60 grams Extra Virgin Olive Oil
  4. Add the Parmesan cheese.
    30 grams Parmesan Cheese
  5. Mix together.
  6. Put aside.
  7. Bring a saucepan of salted water to a boil and cook the tagliatelle al dente. After about 8 to 10 minutes, the pasta should be cooked.
    200 grams Tagliatelle, 14 grams Sea Salt
  8. Drain, then pour the pesto into the tagliatelle and carefully mix.
  9. Present the dish with some fresh basil leaves and top with Parmesan.
  10. Serve and enjoy!

Notes

Here are some top tips to help you succeed in making Creamy Pesto Tagliatelle like a pro:
  1. Pine nuts are seeds. When harvested, they contain a hard outer shell that must be removed; only the inner kernel should be eaten.
  2. Always bring the water to a boil before adding pasta. Otherwise, the exterior will start to turn mushy before the center softens. Once boiling, add about 7 grams of salt per liter of water; this doesn't just flavor the pasta but also shortens its cooking time.
  3. To know roughly how much tagliatelle to cook per person, boil 1 liter of salted water per 100g of pasta. Add roughly 100g per person and return to a gentle boil. Simmer for 3 minutes.
  4. Adding pasta water is one of the greatest secrets to cooking pasta sauce. This will thicken the sauce and help it stick to the pasta.
  5. Use fresh or even organic ingredients for a better taste.
  6. Before serving, let it rest for 5 minutes for the best flavor and texture.
  7. Pasta: Use gluten-free pasta or substitute it for keto tagliatelle to make a low-carb version. Penne is particularly good for pesto because the sauce can run inside. 
  8. Dairy-Free / Vegan: Use creamy dairy-free alternatives such as cashew, soy, or coconut.
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