Tagliatelle with pesto and Bresaola

Tagliatelle-with-pesto-and-Bresaola-6
A super fast pasta dish with fresh, homemade pesto.

 

Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 1098 / Protein 43g / Carbohydr. 95g / Fat 60g

Ingredients (2 servings)

100 gbresaola
250 gtagliatelle
40 gpine nuts
3 bunchesbasil
80 mlvegetable oil
40 gParmesan (grated)
1 tspsugar
salt
pepper

Utensils

colander, small frying pan, cooking spoon, cutting board, knife, large pot, food processor or hand blender

Wine Tip

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.

Step 1

Tagliatelle with pesto and Bresaola

Cut bresaola into thin strips, approx. 0.5 cm wide.

cutting board, knife

100 g bresaola

Step 2

Tagliatelle with pesto and 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

Step 3

Tagliatelle with pesto and Bresaola

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

Step 4

Tagliatelle with pesto and Bresaola

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

Step 5

Tagliatelle with pesto and Bresaola

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

Step 6

Tagliatelle with pesto and Bresaola

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.

cooking spoon