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Tagliatelle with walnut pesto and figs
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 841
  • Fat about 44g
  • Carbohydrates about 87g
  • Protein about 23g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 0.5 dl olive oil
  • 30 g day-old white bread, cut into cubes
  • 130 g walnut kernels
  • 1.5 dl milk
  • 1 garlic clove
  • 4 sprigs marjoram
  • 30 g grated Parmesan
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 4 figs, cut into segments
  • 150 g baby spinach
  • 400 g pasta (e.g. tagliatelle)
  • salted water, boiling
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And that's how it's done
And that's how it's done
Mix the bread and milk in a measuring cup and leave to stand for approx. 15 mins. Dry-roast the walnuts in a non-stick frying pan, leave to cool. Puree the walnuts with the bread, milk, garlic and marjoram. Mix in the cheese and oil, season with salt.
Heat the oil in the same pan. Fry the figs for approx. 2 mins. on each side, season, set aside.
Cook the tagliatelle in boiling salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the tagliatelle. Return the tagliatelle to the pan, mix in the spinach, reserved cooking water and pesto, plate up. Top with the figs.