RECIPES

Tagliatelle with rocket pesto and sweet Palermo pepper.

Let’s be honest, who doesn’t love tagliatelle? This tagliatelle dish is made using delicious home-made rocket pesto and grated Parmesan cheese. That’s right: this recipe features rocket pesto, whereas pesto is normally made from basil – but it’s always fun to try something new, right? The rings of red sweet palermo peppers add not only a little sweetness to the dish, but also a splash of colour.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Tagliatelle (Gluten)
  • Garlic
  • Red pepper
  • Parmesan cheese (Milk)
  • Walnuts (Nuts)
  • Rocket leaves
  • Zucchini

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan
  • Bowl
  • Hand blender

Nutritional information (every 100 grams)

Calories188,8 Kcal
Fat3,78 g
of which saturated fat1,71 g
Carbohydrates29,1 g
of which sugar1,14 g
Proteins8,66 g
Salt0,18 g

Preparation time

Difficulty

Ingredients

  • Tagliatelle (Gluten)
  • Garlic
  • Red pepper
  • Parmesan cheese (Milk)
  • Walnuts (Nuts)
  • Rocket leaves
  • Zucchini

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan
  • Bowl
  • Hand blender

Nutritional information (every 100 grams)

Calories188,8 Kcal
Fat3,78 g
of which saturated fat1,71 g
Carbohydrates29,1 g
of which sugar1,14 g
Proteins8,66 g
Salt0,18 g

Cooking step by step

Cooking
step by step

The pasta I:

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.
Set aside some of the cooking water.
Drain and set aside. 

La pasta - Tagliatelle al pesto de rucula

Mis en place:

Peel the garlic and remove the tip.
Cut the bell pepper into rounds.
Dice the courgette into small cubes.

The pesto:

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. 
Add a generous dash of olive oil and blend with a hand blender (minipimer). Adjust the consistency with pasta cooking water. 

The vegetables:

Heat a dash of oil in a frying pan and sauté the courgette and bell pepper until golden.
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:

In the pot with the drained pasta, add the vegetables and pesto. Stir well. 

Your meal:

Divide pasta among the plates. Decorate with rocket leaves and finish with a sprinkle of grated Parmesan. 

Tu plato - Tagliatelle al pesto de rucula

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