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