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🍽️ Tagliatelle with White Beans, Arugula, and Hazelnut Pesto

646 kcal · 30 min · 4 servings

Tagliatelle with White Beans, Arugula, and Hazelnut Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the white beans in a colander and let them drain well.
  2. 2. Peel the garlic clove and chop it very finely.
  3. 3. Halve the shallot, peel it, and slice it into thin rings.
  4. 4. Bring about 5 liters of water with salt to a boil in a large pot.
  5. 5. Add the tagliatelle to the boiling water and cook for approx. 4 minutes.
  6. 6. Drain the pasta, but reserve about 200 ml of the pasta water.
  7. 7. Toast the hazelnuts in a pan without fat over medium heat for approx. 2 minutes until golden brown.
  8. 8. Let the hazelnuts cool down briefly, then chop them coarsely.
  9. 9. Wash the arugula and shake it dry.
  10. 10. Chop about one-third of the arugula very finely.
  11. 11. Mix the finely chopped arugula in a small bowl with the hazelnuts, 2 tablespoons of olive oil, and a pinch of the chopped garlic.
  12. 12. Season the mixture with sugar, salt, and pepper.
  13. 13. Heat 1 tablespoon of olive oil in the pan over medium heat.
  14. 14. Sauté the shallot rings together with the remaining garlic for approx. 2 minutes until translucent.
  15. 15. Add the drained white beans and fry them for another 2 minutes.
  16. 16. Stir the crème fraîche into the beans and season with salt and pepper.
  17. 17. Let the mixture simmer briefly.
  18. 18. Add the drained tagliatelle to the pan and mix them well with the beans.
  19. 19. If necessary, add the reserved pasta water gradually until the desired consistency is reached.
  20. 20. Stir the remaining arugula into the pasta.
  21. 21. Serve the dish immediately with the hazelnut pesto on top.

Nutrition per serving