Yum Creamy Pesto Tagliatelle
The good news is this delicious Pesto Tagliatelle recipe is vegetarian, and depending on the pasta brand, it may also be egg-free. With some substitutions, it can be vegan, gluten-free and dairy-free.
Oh, we love pesto, it’s considered a comfort food because of its creamy texture, warm temperature, and well-loved flavors. It’s super delicious because of its vibrant green color and golden tones when cooked. Adding cream gives the dish a velvety texture, adding richness and indulgence. The creaminess balances the pesto and creates a scrumptious sauce that coats the tagliatelle noodles perfectly.
Pesto sauce is made from fresh basil leaves, garlic, pine nuts, olive oil, and Parmesan cheese. These ingredients combine to create a rich, herbaceous, nutty flavor profile that many people find incredibly appealing and satisfying.
It is relatively simple and quick to make, making it a popular choice for weeknight dinners or gatherings with friends and family. It requires only a handful of ingredients and takes just 15–20 minutes to prepare.
What’s To Love?
💕 It doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 No fancy kitchen equipment is needed.
💕 It can be eaten hot, warm, or cold.
💕 It offers a deep, satisfying taste that pesto lovers adore.
💕 Warm, hearty, and bursting with flavor, and is comforting.
💕 Less than ten minutes to prepare.
Have you already tried Creamy Pesto Tagliatelle? Let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Pasta — use tagliatelle; it’s usually the go-to pasta for this dish. Fresh is best but dried can be as equally good if it’s a high-quality brand.
- Salt — use Himalayan salt for the pesto; it brings out the flavor and offsets any sweetness.
- Pine Kernels — pine nuts are seeds, and are the same as pine kernels, which provide a delicious crunch to the dish.
- Oil — we use Farchioni Il Casolare extra virgin olive oil for pesto tagliatelle, which we love for its bright, fruity flavor.
- Salt — use sea salt fan for the pasta.
- Cheese — there’s no getting away from it; tagliatelle is not the same without parmesan cheese; it adds a lot of flavor.
- Basil — use fresh basil leaves.
- Garlic Cloves — fresh garlic is a must for making pesto tagliatelle. We like making the cooking process easier by using this amazing garlic press!
- Lemon — use fresh unwaxed lemons.
- Cream (optional) — we use dairy cream, it adds a creamier texture.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Pasta — penne is particularly good for pesto because the sauce runs inside. Use gluten-free or substitute it for keto tagliatelle to make a low-carb version.
- Oil — a good quality regular olive oil works well, but it won’t provide the great flavor that tagliatelle needs.
- Cheese — use dairy-free or omit.
- Basil — dried basil will not give the dish that sensual flavor or texture pesto tagliatelle craves.
- Cream — there are many dairy-free options; one brand that comes to mind and has 5-star reviews is the Coconut Collab brand. There are also soy and oat cream options.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Creamy Pesto Tagliatelle with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Creamy pesto tagliatelle is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Add the garlic, pine kernels, and salt to a food processor and blend. Then add the basil leaves (but keep some for presentation), lemon, and cream if using, and blend to a green paste. While processing, gradually add the olive oil, then add the parmesan cheese and mix. Put aside.
▶︎ Bring a saucepan of salted water to a boil and cook the tagliatelle al dente. The pasta should be cooked after about 8 to 10 minutes. Drain, then pour the pesto into the tagliatelle and carefully mix it. When serving, present the dish with some fresh basil leaves and top with parmesan.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Creamy Pesto Tagliatelle? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Food Processor or mini chopper – to make the pesto sauce.
- Saucepan – to cook the tagliatelle.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Citrus Juicer – to juice the lemon.
If you love those gadgets for this recipe, then you’ll love this food processor for mixing, chopping, grating, whisking, beating, and more. It’s our go-to for many of our recipes, and we think every budding chef needs it.
Magimix Food Processor — we’ve owned the 5200 XL for over 30 years, and it’s still going strong. It has BPA-free bowls, the motor is quiet, and it is built to last. We believe the 4200 XL is the better option as it’s a middle-ground size to work with. All sizes offer an unbeatable 30-year motor and 3-year parts guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Creamy Pesto Tagliatelle is frequently eaten as is, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Pesto tagliatelle can be served as a side dish or as a main meal and is always great served with garlic bread.
▶︎ Use the pesto as a dip for crudités or toast, as a topping for salads, mushrooms, and eggs, or even mix it with veggies for a summery salad.
▶︎ Roasted vegetables taste amazing with this dish, as do chicken and bacon.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Pesto Tagliatelle!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Creamy Pesto Tagliatelle
Ingredients
Equipment
Method
- 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
- 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
- While processing, gradually add the olive oil.60 grams Extra Virgin Olive Oil
- Add the Parmesan cheese.30 grams Parmesan Cheese
- Mix together.
- Put aside.
- 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
- Drain, then pour the pesto into the tagliatelle and carefully mix.
- Present the dish with some fresh basil leaves and top with Parmesan.
- Serve and enjoy!
Notes
- Pine nuts are seeds. When harvested, they contain a hard outer shell that must be removed; only the inner kernel should be eaten.
- 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.
- 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.
- 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.
- Use fresh or even organic ingredients for a better taste.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- 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.
- Dairy-Free / Vegan: Use creamy dairy-free alternatives such as cashew, soy, or coconut.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Creamy Pesto Tagliatelle every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
