Tagliatelle with Walnut Pesto

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 100 g walnuts
  • 50 g parmesan, rated
  • 5 tablespoon olive oil
  • 200 ml cream
  • salt and pepper
  • 200 g rocket
  • 100 g tomato (s), dried, diced
  • 400 g ribbon noodles
Tagliatelle with Walnut Pesto
Tagliatelle with Walnut Pesto

Instructions

  1. Puree the walnuts, parmesan and olive oil, slowly stir in the cream and season with salt and pepper.
  2. Cook the pasta in boiling salted water until al dente.
  3. Wash the rocket and pluck it into small pieces. Cut the dried tomatoes into cubes.
  4. Mix the rocket and tomatoes with the drained pasta. Arrange on plates and pour the pesto on the pasta. Serve very hot.

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