Pesto Tagliatelle Pasta
This Pesto Tagliatelle features thick strands of pasta coated in an aromatic and flavorful homemade basil pesto sauce.
Servings: 2 Servings
Calories: 524kcal
Ingredients
- 4-6 ounces fresh tagliatelle pasta
- 1 ounce fresh basil leaves
- 1 ounce Parmesan or Pecorino Romano cheese crumbled
- 2 tablespoons pine nuts toasted for extra flavor
- 3 tablespoons extra virgin olive oil
- 1 small clove garlic
- Salt to taste
Instructions
- Boil a pot of water on the stove top and cook the pasta for 3-5 minutes, if fresh (10-12 minutes if dried). Drain and return the pasta to the pot.
- Add the basil, Parmesan, pine nuts, olive oil and clove to a food processor or chopper attachment. Blend until ingredients are mostly blended. Pesto should still be slightly chunky, not smooth.
- Add the pesto to the pasta. Stir well to coat. Warm the pasta over medium heat. Serve.
Nutrition
Calories: 524kcal | Carbohydrates: 45g | Protein: 14g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 232mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 3mg | Calcium: 205mg | Iron: 2mg