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Pasta Pesto
A delicious and quick pasta with green pesto. Ideal for those lazy evenings.
- 200 g tagliatelle
- 200 g bacon (tiny strips)
Fresh Pesto
- 1 clove garlic
- 12.5 g pine kernels
- 50 g basil leaves
- 6.25 cl olive oil (extra virgin)
- 27.5 g Parmesan cheese (freshly grated)
Fresh Pesto (you can make this in advance)
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We’ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
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Add the basil leaves (but keep some for the presentation) and blend to a green paste.
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While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finish the dish
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Bring a pot of salted water to the boil and cook your tagliatelle al dente.
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Use the cooking time of the pasta to sauté your bacon strips.
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After about 8 to 10 minutes the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
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Present the dish with some fresh basil leaves on top.
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