Tagliatelle with pesto and Bresaola
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 1098 / Protein 43g / Carbohydr. 95g / Fat 60g
Ingredients (2 servings)
|40 g||pine nuts|
|80 ml||vegetable oil|
|40 g||Parmesan (grated)|
colander, small frying pan, cooking spoon, cutting board, knife, large pot, food processor or hand blender
Chardonnay Friuli, 2012
This Italian white wine from Friuli is characterized by its fine, fruity, and lightly aromatic tones. Citrus and apple nuances convey a lightness and crispness. Between 11 – 13°C/54°F , this wine is the most enjoyable.
Cut bresaola into thin strips, approx. 0.5 cm wide.
cutting board, knife
100 g bresaola
Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.
colander, large pot
250 g tagliatelle / salt
In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.
small frying pan, cutting board, knife
40 g pine nuts
For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.
food processor or hand blender
3 bunches basil / 80 ml vegetable oil
Now mix the chopped pine nuts and grated parmesan with the basil in a small bowl and season the pesto with sugar, salt, and pepper.
cooking spoon, small bowl
40 g Parmesan / 1 tsp sugar / salt / pepper
Toss the tagliatelle in with the pesto. For this you can use the same pot as the tagliatelle was cooked in. Arrange the strips of bresaola on top of the pasta to serve.