Summer calls for fresh, simple meals that are full of flavor. In the time it takes you to boil water you can make an authentic homemade pesto sauce that rivals any Italian restaurant. This recipe for Pesto Tagliatelle comes together in minutes and is perfect for both weeknight and date night.
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Tagliatelle is a long, wide(roughly 1/4 inch) ribbon shaped egg pasta made with semolina flour that’s easy to find in most well stocked supermarkets. Other pasta shapes that work well for a classic basil pesto or sun dried tomato pesto include other long pastas including fettuccine and bucatini as well as twisted shapes like fusilli or gemelli. Basil pesto is also traditionally served with gnocchi.
Ingredients for Pesto Tagliatelle
- tagliatelle pasta, dried or fresh
- pine nuts
- fresh basil leaves
- Parmesan cheese
- garlic
- lemon juice
- kosher salt
- ground black pepper
- extra virgin olive oil
- reserved pasta water
Additions for Pesto Tagliatelle
While this pasta is delicious and makes a great dinner on it’s own it’s flavors are complimentary for a wide range of proteins or veggies. You can add cooked chicken or shrimp as well as bocconcini (small mozzarella balls) to make this a more substantial meal. To amp up the veggies broccoli, peas or chickpeas would all be great additions.
How to Make Pesto Tagliatelle
Fill the stockpot with water and bring to a boil. While the water is coming to a boil prepare the pesto. Add the pine nuts to a dry skillet over medium low heat. Cook the pine nuts until fragrant and golden brown (about 5 minutes) stirring occasionally so that the pine nuts don’t burn. Remove from heat and set aside.
In a food processor with the blade attachment add the pine nuts, basil, parmesan cheese, lemon juice, garlic, salt and pepper. Pulse until well combined and scrape down the sides of the food processor if needed. With the food processor running drizzle in the olive oil and process until fully combined. Remove the pesto from the food processor and set aside.
Once the water has come to a boil add the pasta and cook per package instructions. Reserve 1 cup of the pasta water and drain the pasta. Return the pasta to the stockpot. Stir in the pesto and 1/2 cup of the reserved pasta water until the sauce fully coats the pasta. Add in more pasta water if needed to get the desired consistency of your pesto sauce. Serve as desired.
If you like this Pesto Tagliatelle be sure to take a look at some of my other recipes!
Risotto with Shrimp and Asparagus
One Pot Pasta Primavera with Shrimp
If you make this Pesto Tagliatelle please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Pesto Tagliatelle (Easy Pesto Pasta)
Equipment
- 1 stockpot
- 1 Food processor
- 1 small skillet
Ingredients
- 1 pound tagliatelle pasta dried or fresh
- 1/3 cup pine nuts toasted
- 2 cups basil leaves
- 1/2 cup Parmesan cheese
- 2-3 cloves garlic
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup extra virgin olive oil
- 1 cup reserved pasta water
Instructions
- Fill the stockpot with water and bring to a boil.
- While the water is coming to a boil prepare the pesto. Add the pine nuts to a dry skillet over medium low heat. Cook the pine nuts until fragrant and golden brown (about 5 minutes) stirring occasionally so that the pine nuts don't burn. Remove from heat and set aside.
- In a food processor with the blade attachment add the pine nuts, basil, parmesan cheese, lemon juice, garlic, salt and pepper. Pulse until well combined and scrape down the sides of the food processor if needed.
- With the food processor running drizzle in the olive oil and process until fully combined. Remove the pesto from the food processor and set aside.
- Once the water has come to a boil add the pasta and cook per package instructions. Reserve 1 cup of the pasta water and drain the pasta.
- Return the pasta to the stockpot. Stir in the pesto and 1/2 cup of the reserved pasta water until the sauce fully coats the pasta. Add in more pasta water if needed to get the desired consistency of your pesto sauce. Serve as desired.
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Jamie says
Wow! This pasta dish looks incredibly delicious! I love the minimalist this dish gives the table. Plus we can never go wrong with pasta!
Amy Liu Dong says
I love making simple and easy yet delicious dishes like this. My kids and my nieces love it so much!