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RECIPES
| Calories | 188,8 Kcal |
| Fat | 3,78 g |
| of which saturated fat | 1,71 g |
| Carbohydrates | 29,1 g |
| of which sugar | 1,14 g |
| Proteins | 8,66 g |
| Salt | 0,18 g |
| Calories | 188,8 Kcal |
| Fat | 3,78 g |
| of which saturated fat | 1,71 g |
| Carbohydrates | 29,1 g |
| of which sugar | 1,14 g |
| Proteins | 8,66 g |
| Salt | 0,18 g |
Bring a large pot of water with a tablespoon of salt to a boil. Add the tagliatelle and boil for 6-9 minutes, depending on your preference. Peel the garlic and remove the tip. In a bowl, place the garlic, walnuts, Parmesan, and rocket leaves. (Set aside some rocket leaves and Parmesan for garnish.) Season with salt and pepper. Heat a dash of oil in a frying pan and sauté the courgette and bell pepper until golden. In the pot with the drained pasta, add the vegetables and pesto. Stir well. Divide pasta among the plates. Decorate with rocket leaves and finish with a sprinkle of grated Parmesan. Bring a large pot of water with a tablespoon of salt to a boil. Add the tagliatelle and boil for 6-9 minutes, depending on your preference. Peel the garlic and remove the tip. In a bowl, place the garlic, walnuts, Parmesan, and rocket leaves. (Set aside some rocket leaves and Parmesan for garnish.) Season with salt and pepper. Heat a dash of oil in a frying pan and sauté the courgette and bell pepper until golden. In the pot with the drained pasta, add the vegetables and pesto. Stir well. Divide pasta among the plates. Decorate with rocket leaves and finish with a sprinkle of grated Parmesan. Cooking step by step
The pasta I:
Set aside some of the cooking water.
Drain and set aside. 
Mis en place:
Cut the bell pepper into rounds.
Dice the courgette into small cubes. 
The pesto:
Add a generous dash of olive oil and blend with a hand blender (minipimer). Adjust the consistency with pasta cooking water. 
The vegetables:
To leave the bell pepper slightly crunchy, sauté the courgette for 2-3 minutes before adding the bell pepper.
Season with salt and pepper. 
The pasta II:
Your mail:
Cooking
step by stepThe pasta I:
Set aside some of the cooking water.
Drain and set aside. 
Mis en place:
Cut the bell pepper into rounds.
Dice the courgette into small cubes. The pesto:
Add a generous dash of olive oil and blend with a hand blender (minipimer). Adjust the consistency with pasta cooking water. The vegetables:
To leave the bell pepper slightly crunchy, sauté the courgette for 2-3 minutes before adding the bell pepper.
Season with salt and pepper. The pasta II:
Your meal:
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