Filter
Reset
Sort ByRelevance
Suruchi K
Tagliatelle with fresh tomato and pesto sauce
Vegetarian pasta with tomato, pine nuts and Parmesan cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 220 ° C.
-
Cook the tagliatelle according to the instructions on the packaging. Leave the tomatoes on the bunches and cut in 4 portions.
-
Wash the tomatoes and place in the oven dish with clusters. Peel the garlic. Press out 1 onion of garlic above the oil. Sprinkle the garlic oil over the tomato.
-
Fry the tomatoes in the center of the oven for 10 minutes until done. Finely chop the pine nuts with 1 garlic clove in the food processor or with a hand blender.
-
Mix the ground pine nuts with cheese, basil (from tube), the oil and pepper to pesto.
-
Drain the tagliatelle and mix with the pesto. Divide the tagliatelle over deep plates and put the tomatoes on bunches.
Blogs that might be interesting
-
60 minMain dishmix for quiche naturel, unsalted butter, Broccoli, Gouda aged cumin cheese, grated old Gouda cheese 48, semi-skimmed milk, medium sized egg,Dutch cheesecake -
45 minMain dishlime, extra virgin olive oil, fresh basil, shallot, tomatoes (small to), salt, pepper, zucchini, redfish fillets,grilled redfish fillet with tomato salsa -
30 minMain dishrice, Nasi Bami meat, Japanese soy sauce, five spice powder, garlic, stir-fry oil, onions, aubergines,chinese pork with eggplant -
75 minMain dishfarm sausage, mushroom melange, fresh sage leaf, unsalted butter, wheat flour, semi-skimmed milk, Pecorino Romano, forest mushroom broth from tablet, celeriac, fresh lasagne sheets,lasagna with mushrooms
Nutrition
645Calories
Sodium9% DV205mg
Fat38% DV25g
Protein46% DV23g
Carbs27% DV80g
Fiber20% DV5g
Loved it