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
-
30 minMain dishnorth sea tongs, butter, winter carrot, onion, leeks, celery, garlic, dry white wine, dill, salmon fillet, whipped cream,north sea grits with salmon and dill sauce -
135 minMain dishwheat flour, wheat semolina, dried yeast, tap water, salt, liquid honey, traditional olive oil, tomato cubes, grilled red pepper, garlic, fresh basil, mini buffalo mozzarella, raw ham, truffle mushroom tapenade, mascarpone, arugula,grilled pizza with raw ham and truffle mascarpone -
30 minMain dishfast cooking brown rice, hare chops, curry powder, butter, onion, Apple, Broccoli, finesse for enriching,hare chops with curry sauce -
20 minMain disholive oil, baby potatoes, dried thyme, paprika, garlic, rib chops, broad beans, Cherry tomatoes,grilled garlic thyme chop
Nutrition
645Calories
Sodium9% DV205mg
Fat38% DV25g
Protein46% DV23g
Carbs27% DV80g
Fiber20% DV5g
Loved it