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🍝 Tagliatelle with creamy corn salad pesto and parmesan

743 kcal · 30 min · 4 servings

Tagliatelle with creamy corn salad pesto and parmesan Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil and add some salt.
  2. 2. Add the tagliatelle to the boiling water.
  3. 3. Cook the pasta al dente, meaning firm to the bite.
  4. 4. Wash the corn salad thoroughly several times under running water.
  5. 5. Spin the washed salad dry.
  6. 6. Set aside some nice leaves for decoration.
  7. 7. Peel the garlic cloves.
  8. 8. Finely chop the garlic.
  9. 9. Toast the pine nuts in a pan without fat until golden brown.
  10. 10. Let the toasted pine nuts cool down.
  11. 11. Coarsely chop the cooled pine nuts.
  12. 12. Put the corn salad, garlic, pine nuts, half of the parmesan, and half of the olive oil into a blender.
  13. 13. Puree the ingredients into a mixture.
  14. 14. Slowly pour the remaining olive oil into the blender.
  15. 15. Blend until a creamy pesto forms.
  16. 16. Season the pesto with salt.
  17. 17. Blend the pesto only briefly to avoid bitterness.
  18. 18. Drain the cooked pasta.
  19. 19. Take 3 to 4 tablespoons of hot pasta water.
  20. 20. Mix the pasta with the pesto and the hot water.
  21. 21. Plate the pasta.
  22. 22. Sprinkle the pasta with the remaining parmesan.
  23. 23. Garnish the dishes with the reserved corn salad leaves.
  24. 24. Serve the pasta immediately.

Nutrition per serving