Pesto Tagliatelle (Easy Pesto Pasta)
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.
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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