Italian classics will remain classics. One of those amazing simple recipes is an Italian classic, Tagliatelle with Basil Pesto. As you probably already noticed, I am mainly focused on simple recipes. I believe that simplicity executed with the freshest ingredients is the key to happy and healthy lifestyle with minimum of chemicals modern food corporations work with.
Tagliatelle with Basil Pesto will literally take you 10 minutes to cook. Most importantly, basil pesto can be stored in the fridge for 3 days, you can make more of it, use some for the pasta and use the rest to top your chicken or turkey grilled breast for next day’s lunch, it’s amazingly delicious.. Oh, and it’s NUT FREE!
TAGLIATELLE WITH BASIL PESTO
Preparation & Cooking 10 minutes (they go hand in hand) / Serves 2
- 200 grams tagliatelle (or other type of past if you prefer)
For the pesto you will need:
- 50 ml olive oil
- 4 tablespoons chopped fresh basil
- 3 tablespoons finely grated parmesan cheese (+ some chunks to add extra texture to it)
- 2 garlic cloves, crushed and finely chopped
- 1/2 freshly squeezed lime juice
- pinch of salt
Bring water to boil and add pasta. Cook for approximately 8-9 minutes for al dente finish and once cooked, drain.
In the meantime (while pasta is cooking) mix all the pesto ingredients and 3-4 tablespoons of pesto in a pasta bowl. Once you drain pasta, add to the bowl and mix well.
Now, please keep in mind that once you make pesto with 50 ml olive oil, you’ll probably have some left… It’s enough to just put 2 tablespoons per portion, the rest you can keep in the fridge for later.
Umm, it was easy, no? 🙂