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Basil tagliatelle with creamy pesto
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 645
  • Fat about 35g
  • Carbohydrates about 56g
  • Protein about 24g
This is needed
This is needed for 4 people
Pasta dough
  • 3 egg
  • 1 bunch basil, leaves torn off
  • 90 g white flour
  • 210 g pasta flour
Pesto
  • 0.5 dl water, chilled
  • 1 garlic clove
  • 40 g pine nuts
  • 2 bunches basil
  • 60 g grated Parmesan
  • 0.25 tsp salt
  • 0.5 dl olive oil
To complete
  • 1.5 dl single cream
  • salted water, boiling
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And that's how it's done
And that's how it's done
Pasta dough
Puree the eggs and basil until smooth. Mix the flour, tip out onto the work surface and create a well in the centre. Pour the egg and basil mixture into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Pesto
Puree the basil, garlic, pine nuts and water in a food processor. Add the salt and cheese, mix together. Stir in the oil. Cover the pesto and set aside.
Tagliatelle
Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.
To complete
Cook the tagliatelle in boiling salted water until al dente. Set aside 50 ml of cooking water, drain the tagliatelle. Place the pesto, single cream and reserved cooking water in the same pan, heat through. Add the tagliatelle, mix well.

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