Tagliatelle with pecan pesto

Name: tagliatelle with pecan pesto
Total time: 20 min
Yield: 4
Ingredients: 400 gram tagliatelle; 150 gram unsalted pecans; 1 forest parsley coarsely chopped; 1 mespoint dried rosemary; 2 clove garlic coarsely chopped; 300 milliliters olive oil; 20 gram Parmesan cheese grated; 1 hand Parmesan cheese grated, to sprinkle

Try this tagliatelle with pecan pesto

Ingredients

400 gram tagliatelle
150 gram unsalted pecans
1 forest parsley coarsely chopped
1 mespoint dried rosemary

2 clove garlic coarsely chopped
300 milliliters olive oil
20 gram Parmesan cheese grated
1 hand Parmesan cheese grated, to sprinkle

Kitchen Stuff

baking form for mini muffins, greased

Directions

Grind the pecans with the parsley, rosemary, garlic and half of the oil coarsely in a food processor or with the hand blender. Add the rest of the oil and cheese and again briefly. Season the pesto with salt and pepper.
Boil the tagliatelle al dente and drain. Keep a small cup of the cooking water apart.
Spoon the tagliatelle and the pesto in a large (preheated) dish and add 1-2 tablespoons of the cooking water to make the pesto sauce smooth.
Sprinkle before serving with pepper and Parmesan cheese. Delicious with a rucola salad with homemade croutons or fried mushrooms.