Tagliatelle with Walnut Pesto

Summary

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

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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.