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🍽️ Fresh Tagliatelle with Homemade Pesto

668 kcal · 30 min · 4 servings

Ingredients

• 400 g Tagliatelle
• 2 bunch curly parsley
• 3 tbsp pine nuts
• 1 clove garlic
• 75 ml olive oil
• 100 g Parmesan
• salt
• pepper from the mill

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add the tagliatelle to the boiling water.
3. 3. Cook the pasta al dente according to the package instructions.
4. 4. Rinse the parsley under running water.
5. 5. Shake the parsley dry.
6. 6. Carefully pick the parsley leaves off the stems.
7. 7. Heat a dry pan over medium heat.
8. 8. Toast the pine nuts in the pan until golden brown.
9. 9. Remove the pine nuts from the pan and set them aside.
10. 10. Peel the garlic cloves from their skin.
11. 11. Chop the garlic coarsely.
12. 12. Place the pine nuts, parsley leaves, garlic, and olive oil into a tall container.
13. 13. Blend the mixture with an immersion blender until smooth.
14. 14. Add more olive oil if necessary to reach the desired consistency.
15. 15. Season the pesto generously with salt and pepper.
16. 16. Grate the Parmesan finely.
17. 17. Stir the grated Parmesan into the pesto.
18. 18. Place the cooked tagliatelle on a plate.
19. 19. Serve the pasta together with the pesto.

Nutrition per serving

• kcal: 668
• Protein: 23 g · Fett/Fat: 31 g · Carbs: 72 g