Tagliatelle with basil pesto
SERVES 4
Preparation 10 minutes
Cooking 2 minutes
400g tagliatelle
2 large cloves garlic, peeled
80g basil leaves, 1 tsp salt
2 tbsp pine nuts
50g Pecorino, grated
50g Parmesan, grated
150ml extra-virgin olive oil
Place the tagliatelle into a large pan of boiling water and boil for 2 minutes until al dente.
Meanwhile put the garlic, basil, pine nuts, salt and oil in a blender and blend until smooth. Transfer to a bowl and stir in the cheese. Pour the drained tagliatelle into the bowl and toss well.
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