This pesto pasta, in one of our favorite dishes, super fast to make and above all full of flavor. Highly recommended for a meatless Monday !! or to entertain your vegetarian friends when they are visiting your home.
Hello everyone, today we will be preparing a tasty pesto that we will use with Tagliatelle al dente and it will be ready in just 10 minutes.
3 bunches of fresh basil leaves
3 or 4 garlic cloves
1/2 handful of pine nuts (or toasted almonds)
Parmesan cheese to taste
400g tagliatelle (100g per person)
This recipe is intended for 4 people. So if you want to make more or less quantity, multiply or divide the ingredients and everything will be fine!
It is important to mention that the pesto can be done in a food processor (super fast), cutting everything very small with a knife (super slow) or using a mortar or kitchen stone to grind the basil leaves and thus extract more flavor (super tired). We decided to do it in the mortar, but you can save yourself a lot of time and effort with a food processor or blender.
So, start by pounding the garlic in a mortar trying to form a puree, then add the basil leaves. Add the pine nuts little by little trying to integrate them into the mixture, put a good pinch of salt (the salt in grain will help you grind everything more easily) and finally add the grated Parmesan cheese. Now bathe everything with a good amount of olive oil, the pesto should be quite wet, so don't be afraid to add oil. Done, mix everything well and accompany your favorite foods.
If you decide to do it in the food processor or blender, you just have to put all the ingredients inside, and process until everything is very well minced.
On this occasion we made tagliatelle (flattened spaghetti) which we prepare as usual we prepare the dry pasta. Boiling water, a little salt and oil, add the pasta, and cook for exactly 10 minutes. Drain the pasta and put it back in the pot where it was cooking, add two tablespoons or all the pesto you made previously, mix well and enjoy!!
We added more freshly grated Parmesan cheese on top of the pasta and my wife added some pomegranate to her plate. The truth was that the contrast of the pesto with the sweetness of the pomegranate was delicious.
Tip: When you make pesto, try to make more than you are going to use, this way you can keep it in your fridge or freeze it and use it later to season meats or salads. Vegan burgers with pesto are great!
As we always say:
If your plate doesn't look like our image, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
If you don't have any of the ingredients on the list or don't like something, don't hesitate to replace it. For example, you could make this delicious pesto with almonds instead of using pine nuts, or you could make the recipe without Parmesan cheese to make a vegan version.
This recipe is only a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our YouTube channel Arditos Kitchen: