Hazelnut pesto tagliatelle







Cook Time

00-00 Min


  • 2 garlic cloves, crushed
  • 25g/1oz fresh basil leaves
  • 25g/1oz hazelnuts
  • 200g/7oz soft cheese such as mascarpone
  • 225g/8oz dried tagliatelle
  • salt and freshly ground black pepper
  • 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.


{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}