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A delicious and quick pasta with green pesto. Ideal for those lazy evenings.
- 200 g tagliatelle
- 200 g bacon (tiny strips)
- 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)
We’ll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
Add the basil leaves (but keep some for the presentation) and blend to a green paste.
While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finish the dish
Bring a pot of salted water to the boil and cook your tagliatelle al dente.
Use the cooking time of the pasta to sauté your bacon strips.
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.
Present the dish with some fresh basil leaves on top.
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