The boys (8, 2, & almost 1) absolutely love tagliatelle with pesto, or ‘pasta with the green sauce’ as it’s known in our house!
I often make it for them and it’s a quick, easy, healthy, tasty lunch.
When it’s made with fresh egg tagliatelle (which takes about 3 minutes to cook) and a jar of good pesto (La Saclà makes my favourite store bought pesto) you can serve this delicious lunch in under 5 minutes.
However when I make fresh pesto it’s all I want to eat! Nothing in a jar compares to the fresh taste and aromas of the basil, garlic and olive oil puréed together.
Yesterday I made homemade pesto with tagliatelle for lunch. This is how I make it:
First of all I grated the Parmesan in the food processor with the blade attachment for 10 seconds.
When the Parmesan was grated I put it aside in a separate bowl.
Then I put ¼ cup of pecans and 1 ½ cloves of garlic into the processor.
I processed this for another 10 seconds, until it looked like this..
Then I added 2 packed cups of fresh basil and processed it all together with ¼ teaspoon salt and freshly ground black pepper until the basil was finely chopped and a beautiful emerald green colour.
Next I added half a cup of olive oil with the processor running. I wish you could smell this!
Followed by half a cup of the grated Parmesan.
I blitzed it all again one last time until the Parmesan was mixed through, before I poured the 'green sauce’ into a bowl.
You can also freeze the homemade pesto in an ice cube tray to use another day, but to be honest it never usually makes it to the freezer in our house!
Next I cooked the fresh pasta in plenty of boiling salted water for 3 minutes (8 minutes when I use dried pasta).
After I drained the pasta I spooned over the fresh fragrant pesto (about 2 heaped tablespoons per serving).
As usual the verdict was unanimous, they all loved it and hoovered it up!
Three happy campers.
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