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Pasta Pesto
This must be the best easiest recipe I have ever seen. I could eat this every single day.
4.68
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Bacon, Cheese, Nuts, Parmesan, Pasta, Pasta Pesto, Pesto, Tagliatelle
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
2
people
Calories:
1235
kcal
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Ingredients
Metric
Imperial
175
g
conchiglie
tagliatelle
200
g
bacon
tiny strips
Fresh Pesto
1
clove
garlic
12.5
g
pine kernels
50
g
basil
6.25
cl
olive oil
extra virgin
27.5
g
Parmesan
freshly grated
Instructions
Fresh Pesto (you can make this in advance)
We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
1 clove garlic,
12.5 g pine kernels
Add the basil leaves (but keep some for the presentation) and blend to a green paste.
50 g basil
While processing, gradually add the olive oil and finally add the Parmesan cheese.
6.25 cl olive oil,
27.5 g Parmesan
Finishing the dish
Bring a pot of salted water to the boil and cook your pasta al dente.
175 g conchiglie
Use the cooking time of the pasta to sauté your bacon strips.
200 g bacon
After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
Present the dish with some fresh basil leaves on top.
50 g basil
Nutrition
Calories:
1235
kcal
|
Carbohydrates:
63
g
|
Protein:
56
g
|
Fat:
84
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
44
g
|
Cholesterol:
226
mg
|
Sodium:
2547
mg
|
Potassium:
623
mg
|
Fiber:
3
g
|
Sugar:
3
g