Tagliatelle with fresh tomato and pesto sauce

Name: tagliatelle with fresh tomato and pesto sauce
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g green and white tagliatelle; 600 g Tasty vine tomato; 2 toe garlic; 4 el traditional olive oil; 65 g pine nuts; 50 g Parmigiano Reggiano grated; 75 ml spice paste basil in tube

Vegetarian pasta with tomato, pine nuts and Parmesan cheese.

Ingredients

Kitchen Stuff

1 oven dish
1 hand blender or food processor

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.

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Nutrition

645Calories

Sodium9% DV205mg

Fat38% DV25g

Protein46% DV23g

Carbs27% DV80g

Fiber20% DV5g

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