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
-
35 minMain dishzucchini, shallot, fresh dill, Elstar apple, celery, tuna pieces in sunflower oil, Hummus, feta, White bread,stuffed zucchini with tuna and feta -
20 minMain dishpotatoes in the shell, pork schnitzels, raw ham, olive oil, vegetable mix (eg asparagus / haricot verts / snow peas / broccoli), Spinach,schnitzel rolls with baked potato -
25 minMain dishpotato, Broccoli, soft goat cheese, breakfast bacon, olive oil, liquid butter, creme fraiche, honey,spring stew with goat cheese packets -
25 minMain dishsticking potato, olive oil, Pesto, tomato, fresh celery leaves, flat leaf parsley, mature cheese, broad bean,broad beans from kosovo
Nutrition
645Calories
Sodium9% DV205mg
Fat38% DV25g
Protein46% DV23g
Carbs27% DV80g
Fiber20% DV5g
Loved it