Tagliatelle with home-made pesto recipe is an easy step by step guide for how to make your own tagliatelle and your own home-made pesto.
Although this tagliatelle with home-made pesto recipe is designed to serve one, the quantities used can easily be doubled up to serve 2 or more.
You see the reason why this recipe is for one is because it’s one of my first recipes for making home-made pasta from scratch, and I wanted to share it for that reason.
Because, if you’ve never tried to make your own home made pasta or pesto, then this recipe is for you.
And once you’ve perfected it, which really doesn’t take any time at all, you’ll be making this for your friends and dinner guests for ever more.
I still make this tagliatelle with home-made pesto dish for Lady Lynne, and she still loves it!
Step By Step Guide For Tagliatelle With Home-Made Pesto
Firstly, in a food processor, pulse together all of the pasta ingredients until they resemble damp breadcrumbs.
Then, dust a work surface with some pasta flour and knead the pasta for 2 minutes.
Form into a ball, wrap in cling film and put into the fridge.
At this point you should follow the instructions in the recipe card to make the home-made pesto.
Once you’ve done that and the pasta has rested for at least half an hour in the fridge, remove it and roll it out, using a rolling pin on a lightly floured surface to be as thin as possible.
It should be nearly see-through.
Then you simply cut the pasta into fine long strips of approximately 0.5cm wide by 30cm long.
I use a pizza cutter and the edge of a plastic board to cut out the strips.
Finally it’s just a case of cooking the pasta for 6 – 8 minutes in a saucepan of boiling water, draining it, adding your home-made pesto, mixing it together thoroughly and serving!
Subscribe to Neil’s Healthy Meals
Don’t miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.
Subscribe here to add your email to the subscription list.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.
Other Popular Tagliatelle Recipes You Might Also Like
- Crème fraiche tagliatelle chicken is a delicious dinner recipe. A fusion of chicken and vegetables cooked in low fat crème fraiche instead of cream.
- Low fat tagliatelle carbonara is a lighter version of the traditional classic Italian pasta dish. Ready in just 30 minutes, this healthier recipe is the perfect weeknight low fat dinner.
- Pesto chicken tagliatelle is a fantastic 20-minute budget recipe just bursting with flavour. This easy pasta dinner makes for a comforting and filling weeknight family meal!
Tagliatelle with Home-made Pesto Recipe
Although I do encourage the use of wholemeal flour in most of my recipes, and it is healthier, in this tagliatelle with home-made pesto recipe it’s actually easier to use proper “00” grade white pasta flour to roll out.
You can make the pesto at any time which can be stored in an airtight sterile jar in your fridge for up to 3 weeks.
Why not impress your friends and dinner guests with your culinary skills with this simple, rustic Italian dish?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Tagliatelle with Home-made Pesto
For the Pasta Ingredients:-
- 100 g pasta flour
- 1 egg
- 1 teaspoon olive oil
For the Pesto Ingredients:-
- 10 g basil leaves
- 10 g pine nuts lightly toasted
- 1 small clove garlic
- 25 ml extra virgin olive oil
- 10 g grated parmesan cheese
- If you have a food processor, pulse together all of the pasta ingredients until they resemble damp breadcrumbs. If you do not have a food processor, fold the ingredients together in a mixing bowl.
- Dust a work surface with some pasta flour and knead the pasta for 2 minutes. Form into a ball, wrap in cling film and put into the fridge.
- If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and parmesan cheese, mix all together and put the pesto the fridge.
- Once the pasta has rested for at least half an hour in the fridge remove it and roll it out, using a rolling pin on a lightly floured surface to as thin as possible. It should be nearly see-through.
- Cut the pasta into fine long strips of approximately 0.5cm wide by 30cm long.
- Cook the pasta for 6 – 8 minutes in a saucepan of salted boiling water.
- Once the pasta is al-dente (cooked) drain it into a sieve, then return it to the saucepan and add the pesto mixture. Mix together thoroughly.
- Serve in dishes or bowls topped with finely chopped parsley.