Hazelnut pesto tagliatelle
Put the garlic, basil leaves, hazelnuts and cheese in a blender or food processor, and purée to a thick paste.
Cook the tagliatelle in lightly salted boiling water until al dente, then drain well.
Spoon the sauce onto the hot pasta, tossing until melted through. Season with salt and pepper, and serve immediately.
Points to remember
Season the hazelnut pesto with salt and pepper to taste.
Consider adding Pecorino Romano cheese for an extra layer of flavor, adjusting quantity according to preference.
Toss the cooked tagliatelle gently to avoid breaking or clumping.
Adjust the amount of pesto according to personal taste preferences.
Garnish the dish with additional grated Parmesan cheese and basil leaves for visual appeal.