Best Creamy Pesto Tagliatelle Perfect Main Or Side Dish

Creamy Pesto Tagliatelle

A quick creamy tagliatelle pesto dish that is so yummy you would not believe you can make this dish gluten-free and dairy-free. But what if you don’t like gluten-free or dairy-free? Then feel free to use dairy Parmesan and ordinary tagliatelle.

It takes just a handful of ingredients and 15-20 minutes to make this mouth-watering dish. It tastes great on its own, as an accompaniment or as a side dish, it’s also great for those days when nothing but a creamy pesto pasta will do! Creamy pesto is basically plenty of regular basil herb thrown in with cream, this makes the sauce milder creamier pesto.

The easiest way to use pesto is to toss it with hot pasta which is actually a really comforting meal. You can also use pesto as a dip for crudités, toast, top over your salad, poached or boiled eggs, or even mix it in a plate of veggies for a summery salad.

CREAMY TAGLIATELLE PESTO TIPS:

To amke a chunkier pesto blast your blender on and off until you’ve the chucky pesto you want. But, if you’re looking for a smoother pesto which most people are, then blast your blender in the ingredients until all the ingredients are well combined.

Use good quality oils for this recipe, never use vegetable oils or other cheap oils. It’s the quality of the oils that make this recipe so good.

To make it keto, pea pasta can be used instead of tagliatelle, but this is an acquired taste and isn’t to everyone’s liking.

Storeing your pesto is easier than you think. Find a container that just big enough for any leftovers, thoroughly pack the pesto inside to eliminate any air pockets. Pour a thin layer of olive oil over the surface of the pesto, cover, and refrigerate for up to 4 days…Viola!

To make it even healthier, try adding a little spinach or mushrooms. Roasted vegetables taste amazing with this dish, and chicken or bacon. Whichever combination you use, you’ll find this recipe will go well with so many other foods.

Traditionally pesto is usually served with grated Parmesan. If you’re vegan use dairy-free Parmesan cheese.

CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tools: Saucepan, Blender or Food Processor

Prep: 2 min
Cook: 10 hrs
Servings: 2

G. Carbs: 74g
N. Carbs: 70g
Freezable: No

Protein: 19g
Fibre: 4g
Fat: 20g

Kcal: 718
Course: Dinner
Difficulty: Easy

INGREDIENTS

  • 200g Tagliatelle (or Gluten-free)
  • 2 chopped Garlic Cloves
  • 15g Pine Kernels
  • 50g Fresh Basil Leaves
  • 60g Extra Virgin Olive Oil
  • Pinch of Himalayan Salt
  • 30g grated Parmesan Cheese (or vegan)

  • Splash of Cream or Coconut Cream (Optional)

DIRECTIONS

  • Put the garlic, pine kernels and some salt in a food processor, mix briefly.
  • Add the basil leaves (but keep some for presentation), blend to a green paste.
  • While processing, gradually add the olive oil and finally add the Parmesan cheese.
  • Put aside.
  • Bring a saucepan of salted water to the boil and cook the tagliatelle al dente. After about 8 to 10 minutes, the pasta should be cooked.
  • Drain, then pour the pesto into the tagliatelle and carefully mix together.
  • Present the dish with some fresh basil leaves and top with Parmesan.
  • Serve and enjoy!