Ricetta - Tagliatelle al pesto ischitano all'Istituto Martuscelli

pine nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar texture and flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories.

Boil water in a large pot and add salt until it tastes like the sea.

Add tagliatelle to boiling water and cook until al dente, according to package instructions.

While pasta cooks, prepare the pesto by combining basil, pine nuts, garlic, and salt in a food processor.

Pulse the mixture until finely chopped, then slowly drizzle in olive oil while blending until smooth.

Add grated parmesan cheese to the pesto and blend until fully incorporated.

Taste and adjust seasoning with salt and black pepper as needed.

Reserve some pasta cooking water, then drain the tagliatelle.

In a large bowl, combine the drained pasta with the pesto, adding reserved pasta water as needed to achieve desired consistency.

Toss the pasta until evenly coated with the pesto.

Serve immediately, garnished with extra parmesan and fresh basil if desired.

Cooking Techniques

Spice Level:

Allergens