Filter
Reset
Sort ByRelevance
Cooking44
Tagliatelle with pecan pesto
Try this tagliatelle with pecan pesto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
25 minMain dishsteak, olive oil, sambal oelek, dried apricots, couscous, garden peas extra fine, ground cumin (djinten), lemon, bunch onion, green beans,skinny beef skewers
-
30 minMain dishdried lentils dupuis, tap water, vega finely chopped, mature cheese, tahini sesame paste, fresh flat parsley, wheat flour, peanut oil, boiled beets, Italian bread roll, lemon mayonnaise, lettuce,lentil burger
-
30 minMain dishbacon strips, onion, floury potatoes, swede, endive, water,swill stew with endive and bacon
-
500 minMain dishWhite wine vinegar, sugar, peppercorns, ground coriander, Red onion, winter carrot, dill, Dutch new herrings, Brabants rye bread,marinated herring with rye bread
Nutrition
1.28Calories
Sodium0% DV0g
Fat160% DV104g
Protein32% DV16g
Carbs22% DV66g
Fiber0% DV0g
Loved it