Tagliatelle with pesto and Bresaola

Step 1/6

• 100 g bresaola

• cutting board
• knife

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

Step 2/6

• 250 g 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

• 40 g 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

• 60 g 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

• 40 g 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

• 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.

Enjoy your meal!