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🍽️ Tagliatelle with fresh basil pesto and crispy croutons

648 kcal · 30 min · 4 servings

Tagliatelle with fresh basil pesto and crispy croutons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat a pan over medium heat.
  2. 2. Roast the sunflower seeds in it for about 3 minutes without additional fat.
  3. 3. Remove the roasted seeds from the pan and set them aside.
  4. 4. Cut the sunflower seed bread into coarse cubes.
  5. 5. Melt some butter in the same pan over medium heat.
  6. 6. Fry the bread cubes for about 3 minutes until crispy.
  7. 7. Add 1 teaspoon of sugar and stir briefly.
  8. 8. Place the sweet croutons on a plate and set them aside.
  9. 9. Wash the basil thoroughly under running water.
  10. 10. Shake the greens dry.
  11. 11. Pluck the basil leaves from the stems.
  12. 12. Put 4 tablespoons of olive oil, the basil leaves, and the roasted sunflower seeds into a tall container.
  13. 13. Blend the mixture into a fine paste.
  14. 14. Season the pesto with salt and pepper to taste.
  15. 15. Wash the tomatoes.
  16. 16. Halve the tomatoes.
  17. 17. Clean the leek under running water.
  18. 18. Cut off the root end of the leek.
  19. 19. Slice the leek into thin, diagonal rings.
  20. 20. Heat 1 tablespoon of oil in a pan over high heat.
  21. 21. Fry the leek rings for about 2 minutes.
  22. 22. Add the tomato halves to the pan.
  23. 23. Fry the vegetables for another 3 minutes.
  24. 24. Season with 1 teaspoon of sugar, salt, and pepper.
  25. 25. Bring about 5 liters of salted water to a boil in a large pot.
  26. 26. Cover the pot.
  27. 27. Cook the tagliatelle for about 4 minutes in the boiling water al dente (firm to the bite).
  28. 28. Drain the pasta.
  29. 29. Return the tagliatelle to the pot.
  30. 30. Mix the pasta with the pesto.
  31. 31. Place the fried vegetables of tomatoes and leek on deep plates.
  32. 32. Place the tagliatelle with pesto on top.
  33. 33. Garnish the dish with the crispy croutons.
  34. 34. Enjoy your meal!
  35. 35. Tip: Pesto can be used in many ways.
  36. 36. Fresh pesto keeps in the refrigerator for at least 2 to 3 weeks.
  37. 37. Store it away from light so it does not turn gray.

Nutrition per serving