Tagliatelle with pesto and Bresaola

Tagliatelle with pesto and Bresaola

Based on 18 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g tagliatelle
100 g bresaola
40 g pine nuts
60 g basil
80 ml vegetable oil
40 g Parmesan (grated)
1 tsp sugar
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • colander
  • large pot
  • small frying pan
  • food processor or hand blender
  • cooking spoon
  • small bowl

Nutrition per serving

Cal
1098
Protein
43g
Fat
60g
Carb
95g

Step 1/6

Cut bresaola into thin strips, approx. 0.5 cm wide.
  • 100 bresaola
  • cutting board
  • knife

Cut bresaola into thin strips, approx. 0.5 cm wide.

Step 2/6

Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.
  • 250 tagliatelle
  • salt
  • colander
  • large pot

Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.

Step 3/6

In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.
  • 40 pine nuts
  • small frying pan
  • cutting board
  • knife

In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.

Step 4/6

For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.
  • 60 basil
  • 80 ml vegetable oil
  • food processor or hand blender

For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.

Step 5/6

Now mix the chopped pine nuts and grated parmesan with the basil in a small bowl and season the pesto with sugar, salt, and pepper.
  • 40 Parmesan
  • 1 tsp sugar
  • salt
  • pepper
  • cooking spoon
  • small bowl

Now mix the chopped pine nuts and grated parmesan with the basil in a small bowl and season the pesto with sugar, salt, and pepper.

Step 6/6

Toss the tagliatelle in with the pesto. For this you can use the same pot as the tagliatelle was cooked in. Arrange the strips of bresaola on top of the pasta to serve.
  • cooking spoon

Toss the tagliatelle in with the pesto. For this you can use the same pot as the tagliatelle was cooked in. Arrange the strips of bresaola on top of the pasta to serve.