TAGLIATELLE WITH PESTO SAUCE

vegetarian

If you’re lucky enough to have a mini food processor, it will make short work of blending together the basil, pine nuts and garlic.

 

Serves 2

  • 2 handfuls of fresh basil leaves
  • 2 tablespoons pine nuts
  • 2 garlic cloves (or use a garlic press)
  • 2 tablespoons olive oil
  • 60g (2 oz) butter
  • 60g (2 oz) freshly grated Parmesan
  • 250g (8 02) tagliatelle
  • seasoning

Method

  1. Place a big pan of salted water on to boil. Use a heavy knife to finely chop together the basil, pine nuts and garlic cloves (or use a garlic press) until you blend it together. Place the mixture in a small bowl and stir in the oil, butter and Parmesan.
  2. When the water is boiling, toss in the pasta and cook until tender. Scoop out 2 tablespoons of hot water from the pasta pan and add to the pesto mixture. Drain the pasta and return to the pan.
  3. Add the pesto and toss well together until thoroughly mixed. Season to taste and serve immediately with a little extra Parmesan scattered on top.