Tagliatelle with Basil Pesto, Tomatoes and Feta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in plenty of salted water according to the instructions on the packet until al dente.
- 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.
- Mix the finished noodles with the pesto and arrange on plates together with a few halved cocktail tomatoes and feta cubes.
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