🍽️ Tagliatelle with Cherry Tomatoes and Olive Pesto

Name: Tagliatelle with Cherry Tomatoes and Olive Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: Salt Pinch; Basil, fresh 30 g; Olives, green 150 g; Cherry tomatoes 250 g; Pine nuts 2 tbsp; Parmesan 60 g; Olive oil 6 tbsp; Pepper, black ground Pinch; Tagliatelle, fresh 500 g; Balsamic vinegar, light 2 tbsp

630 kcal · 30 min · 4 servings

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Ingredients

Salt Pinch
Basil, fresh 30 g
Olives, green 150 g
Cherry tomatoes 250 g
Pine nuts 2 tbsp
Parmesan 60 g
Olive oil 6 tbsp
Pepper, black ground Pinch
Tagliatelle, fresh 500 g
Balsamic vinegar, light 2 tbsp

Instructions

1. In a pot, bring about 5 liters of salted water to a boil. Wash the basil thoroughly and remove the coarse stems. Drain the olives well. Wash the tomatoes as well.
2. Heat a pan over medium heat and roast the pine nuts without fat for about 3 minutes. Crumble the Parmesan in a tall container and puree it together with the pine nuts, olives, basil, and 4 tablespoons of olive oil. Season with salt and pepper.
3. Cook the tagliatelle in the boiling salted water for approximately 5 minutes until al dente and drain into a sieve. Heat 2 tablespoons of olive oil in the pan over medium heat and sauté the cherry tomatoes in it for about 4 minutes. Deglaze with balsamic vinegar.
4. Mix the tagliatelle in the pot well with the cherry tomatoes and the olive pesto. Taste with salt, pepper, and possibly sugar if desired, and serve the tagliatelle with cherry tomatoes and olive pesto on plates. Enjoy your meal!

Nutrition per serving

kcal: 630
Protein: 21 g · Fett/Fat: 34 g · Carbs: 60 g