Pesto alla tagliatelle

    Pesto alla tagliatelle

    Pesto alla tagliatelle


    2 people made this

    About this recipe: This is just something ever so simple and light! Serve with garlic bread. Fresh basil and basil pesto have the taste of summer.

    Nottinghamshire, England, UK

    Serves: 2 

    • 2 teaspoons salt
    • 6 balls tagliatelle
    • oil
    • 1 garlic clove, crushed
    • fresh basil leaves
    • 1 small tub single cream
    • 3 tablespoons basil pesto
    • 2 teaspoons ground black pepper, or to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a saucepan of water to the boil with salt, put in tagliatelle pasta.
    2. Get a pan, heat the pan up on medium-low heat, add a tiny bit of oil, put in crushed garlic and basil leaves. After 2 minutes, add cream. Once it starts sort of boiling and changing colour, add pesto and stir well. Drain tagliatelle and put the tagliatelle in the sauce and stir again. Season with pepper.


    Don't overcook the cream. You can see the cream changing colour and start to thicken and this is when it's ready for you to add the pasta and stir it in.

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