Tagliatelle with Basil Pesto, Tomatoes and Feta

Summary

Ingredients

• 500 g taliatelle or pasta as desired
• 1 pot basil
• 125 ml olive oil
• 25 g pine nuts
• 40 g parmesan in one piece
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 0.5 teaspoon ½ sugar
• Cocktail tomatoes, halved
• Feta cheese, diced

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Instructions

1. Cook the tagliatelle in plenty of salted water according to the instructions on the packet until al dente.
2. In the meantime, for the pesto, pluck the basil, rinse and dry a little. In a tall container, mix with the olive oil, pine nuts and 1/2 teaspoon each of salt, pepper and sugar with a hand blender to a homogeneous mass. Grate the parmesan and fold in with a spoon.
3. Mix the finished noodles with the pesto and arrange on plates together with a few halved cocktail tomatoes and feta cubes.