Tagliatelle with hazelnut pesto
A creamy basil, hazelnut and mozzarella pesto
Ribbons of tagliatelle tossed with a thick, creamy pesto of basil, toasted hazelnuts, green chilli, mozzarella and cream, which melts into the hot pasta. Finish with plenty of black pepper.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the pesto
To serve
Method
0/5 doneStep 1: Toast 1 ¾ oz hazelnuts in a dry pan over a medium heat for 4–5 minutes until the skins crack; rub off the loose skins in a tea towel.
5 minStep 2: Cook 8 oz tagliatelle in plenty of boiling salted water as the packet says, usually 8–10 minutes. Drain, keeping it hot.
10 minStep 3: Blend the hazelnuts, ⅞ oz fresh basil leaves, 1 tbsp green chillies, 2 cloves garlic, 7 oz mozzarella cheese, ¼ cup fresh cream, 2 tsp olive oil, ½ tsp salt and ¼ tsp ground black pepper into a thick paste.
Step 4: Spoon the pesto into the hot pasta and toss until the cheese melts.
Step 5: Sprinkle with ½ tsp black pepper and serve hot.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 23 g
- Carbs
- 44 g
- Fat
- 32 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tagliatelle with hazelnut pesto take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of fresh cream?
- Double or whipping cream, same amount.
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