|40 g||pine nuts|
|80 ml||vegetable oil|
|40 g||Parmesan (grated)|
Cut bresaola into thin strips, approx. 0.5 cm wide.
Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.
In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.
For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.
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.
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.