Home >Recipes >Tagliatelle with Pesto

Serves: 1

• Pasta:
• 6 oz fresh tagliatelle
• 1 1/2 oz haricots verts, cooked
• 1 1/2 oz Yukon gold potatoes, cooked, peeled and sliced thin
• 1/4 cup pesto
• 1 tbsp Parmesan, grated
• drizzle of basil oil
• salt and black pepper to taste

• Basil Pesto:
• 3 bunches fresh basil
• 6 bunches Italian parsley
• 2 tbsp garlic cloves, chopped
• 1/4 tsp vitamin C
• extra-virgin olive oil, to taste
• salt and black pepper, to taste
• 4 oz pine nuts, toasted and chopped fine
• 1/4 cup Parmesan cheese, grated

Preparation Time: 20 minutes
Cooking Time: 20 minutes

For the pesto: In a blender or food processor chop together some of the basil, garlic, vitamin C, salt, pepper and olive oil. Blend until the ingredients begin to make a paste. Add in, little by little, the remainder of the ingredients until all is blended together into a smooth consistency. Check the seasoning and adjust as necessary. Because of the nature of the ingredients it may be necessary to also add a little more of one or the other. Remove the pesto from the food processor with a rubber spatula and transfer into a bowl. Fold in the pine nuts and the grated Parmesan and check the seasoning a final time. Hold in the refrigerator.

For the pasta: In a skillet, thin the pesto with a little pasta cooking water to create the sauce. Add the haricots verts and the potatoes. Mix all together and adjust the consistency with more water if necessary. Add the cooked pasta, then toss in the Parmesan and the basil oil. Adjust the seasoning. Plate with some of the beans and potatoes on top of the pasta. Serve immediately.