Tagliatelle with pesto and Bresaola

Based on 20 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
43 g
Fat
60 g
Carb
95 g
  • Step 1/6

    Cut bresaola into thin strips, approx. 0.5 cm wide.
    • 100 g 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 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

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

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

    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 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

    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.