Ingredient: tagliatelle

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Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 175 g tagliatelle
• 200 g bacon tiny strips

Fresh Pesto

• 1 clove garlic
• 12.5 g pine kernels
• 50 g basil leaves
• 6.25 cl olive oil extra virgin
• 27.5 g Parmesan cheese freshly grated

Course Main Dish Cuisine Italian Prep Time 10 minutes Cook Time 20 minutes Passive Time 1 hour Servings people MetricUS Imperial Ingredients 175 g tagliatelle 200 g bacon tiny strips Fresh Pesto 1 clove garlic 12.5 g pine kernels 50 g basil leaves 6.25 cl olive oil extra virgin 27.5 g Parmesan cheese freshly grated

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Instructions

Fresh Pesto (you can make this in advance)

1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
3. While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
2. Use the cooking time of the pasta to sauté your bacon strips.
3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
4. Present the dish with some fresh basil leaves on top.

Recipe Notes

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