If there’s one dish that can whisk me straight to the heart of Italy with minimal fuss, it’s Tagliatelle Pesto. Just the name feels inviting, like a promise of something fresh, comforting and effortlessly elegant. This is one of those meals that proves you don’t need hours in the kitchen to enjoy a plate that feels special — Tagliatelle Pesto is quick to make, light on the stomach, and yet somehow manages to leave you feeling satisfyingly full.
Tagliatelle itself has a wonderful charm. Those long, silky ribbons of pasta catch and hold sauce beautifully, wrapping each bite in flavour. When you pair them with a vibrant green basil pesto, you create a combination that’s both visually stunning and utterly delicious. The pesto clings to the pasta like a perfect partner, each strand coated in a rich, herby embrace. And then, as if that’s not enough, a scattering of fresh basil leaves over the top adds a burst of aroma that greets you before you even take the first forkful.
What I love about Tagliatelle Pesto is how it strikes that beautiful balance between hearty and refreshing. It’s a pasta dish, yes, so you get that lovely comfort factor, but because the sauce is made from fresh herbs, olive oil, and a hint of nuttiness, it doesn’t weigh you down. This makes it just as fitting for a quick weekday lunch as it is for a relaxed weekend dinner with friends. You can eat a generous bowlful and still feel like you have the energy to go for a stroll afterwards — and let’s be honest, that’s not something you can say about every pasta dish.
Preparation is wonderfully straightforward. While the pasta cooks, the pesto comes together in minutes. There’s no standing over a pan for ages, no complicated steps — just a handful of good ingredients brought together with minimal effort. In fact, I think that’s part of the magic: you spend so little time cooking, yet the result tastes like something that’s been lovingly crafted in a tiny Italian kitchen.
Another bonus is how adaptable it is. Keep it simple with just the pasta, pesto, and fresh basil, or add a few extras to suit your mood. Cherry tomatoes bring a pop of sweetness and colour, grilled chicken turns it into a more substantial meal, and roasted vegetables add an earthy depth. But even in its most basic form, Tagliatelle Pesto feels complete.
The first bite is always the best — warm pasta, fragrant pesto, the freshness of the basil leaves. It’s one of those dishes that makes you pause for a moment, fork in mid-air, to simply appreciate the taste. There’s a brightness from the basil, a silkiness from the olive oil, and a subtle richness that comes together in a way that’s both comforting and fresh. It’s the culinary equivalent of opening a window on a sunny day.
In my kitchen, Tagliatelle Pesto has become a bit of a go-to. When I don’t know what to make but want something that feels like a treat, this is what I turn to. It’s quick enough for busy evenings but still has that “special occasion” quality. Plus, it’s a dish that never fails to please — whether you’re cooking for yourself, your family, or guests.
Simple, flavourful, and oh-so satisfying, Tagliatelle Pesto is proof that sometimes the easiest meals are the most memorable. A bowl of this, a fork, and perhaps a glass of chilled white wine, and you have everything you need for a little moment of Italian-inspired bliss.
Tagliatelle Pesto
Ingredients
- 250 g tagliatelle
- 120 g green basil pesto
- 2 tbsp Parmesan cheese grated plus extra for serving
- Fresh basil to garnish
- Salt for the pasta water
- 1 drizzle extra virgin olive oil for serving
Instructions
- Bring a large pot of salted water to a rolling boil.Salt
- Add the tagliatelle and cook according to the packet instructions until al dente.250 g tagliatelle
- While the pasta cooks, place the pesto into a large mixing bowl. Add 2 tablespoons of grated Parmesan to the pesto and stir to combine. This will make the sauce richer and creamier.120 g green basil pesto, 2 tbsp Parmesan cheese
- Once the pasta is cooked, reserve a small cup of the pasta water before draining.
- Add the hot pasta straight into the bowl with the pesto mixture. Toss well to coat every strand, adding a splash of the reserved pasta water if needed to loosen the sauce.
- Divide the pesto-coated tagliatelle between serving plates. Top with the remaining tablespoon of grated Parmesan, scatter fresh basil leaves over the top, and add a light drizzle of olive oil if you like.Fresh basil, 1 drizzle extra virgin olive oil
- Serve the tagliatelle pesto immediately while warm, perhaps with a side of crusty bread or a green salad.
17 comments
Simple dish with loads of flavour
I’ll be making this again for sure
t’s pasta, yes, but it feels light thanks to the fresh pesto.
Made this for my partner with a glass of white wine and some garlic bread. Took almost no effort, but they were seriously impressed — win.
The smell of fresh basil hits you before you even take a bite, and the pasta is so satisfying.
As someone who’s travelled extensively in Italy, I can honestly say this dish does justice to the real thing.
I’m not much of a cook, but this was fool-proof. Boil pasta, stir through pesto, sprinkle Parmesan — done. And it tasted incredible.
I didn’t feel heavy afterwards, and it paired perfectly with a side salad for a balanced meal.
Simple, affordable, and tastes expensive. I used shop-bought pesto and it was still amazing.
Absolute lifesaver on hectic evenings! Took me less than 20 minutes start to finish, and the kids licked their plates clean.
I love recipes with only a handful of ingredients that still taste like a treat.
Loved the base recipe but added roasted cherry tomatoes and toasted pine nuts. The result? Absolute heaven.
Photogenic and delicious. The vibrant green pesto against the golden ribbons of pasta makes for a stunning plate, and it tastes every bit as good as it looks.
This was so easy, I felt like I was cheating — in the best way possible.
Exactly what I want after a long day — minimal prep, quick cook, and full of flavour.
The extra Parmesan stirred into the pesto takes this to another level. It makes the sauce so creamy and rich without overpowering the basil.
The balance of fresh basil, silky pasta, and Parmesan is just perfection.