Tagliatelle with Avocado and Basil Pesto, Roasted Pine Nuts and Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 75 ml olive oil
- 2 cloves garlic)
- 1 pot basil
- 4 avocado (s)
- 75 g hard cheese (Grana Padano) (alternatively Parmesan)
- 1 dash lemon juice
- salt and pepper
- 1 tablespoon agave syrup (alternatively honey, sugar, or other sweetener)
- 500 g ribbon noodles
- 250 g cherry tomato (s)
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Pour the olive oil into a tall container suitable for mixing, a measuring cup is ideal here. Pluck the leaves from the basil, dice or press the garlic and add both to the olive oil. Mix with a hand blender until the desired consistency is achieved (I personally like it when you can still see the basic ingredients).
- Core the avocados, remove the pulp with a spoon and mash it with a fork on a deep plate to a homogeneous mass. Add a dash of lemon juice and stir everything well so that the avocado mixture retains its color. Add the resulting avocado pulp to the olive oil and basil mix and stir everything well.
- Grate the Grana Padano, add to the pesto and stir in. Depending on the consistency you want, you can now add more olive oil. Then season the resulting pesto with salt, pepper, lemon juice and agave syrup or some other sweetness.
- Then halve or quarter the cherry tomatoes and cook the pasta in plenty of salted water until al dente.
- Roast the pine nuts in a pan without fat.
- Drain the pasta and mix with the pesto and tomatoes. Then distribute on the plates and sprinkle the roasted pine nuts over them.
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