Advertisement
Home Food & Recipes

Tagliatelle with zucchini and basil-hazelnut pesto

The step-by-step version you need in life
Andre Martin
6
20M
20M
40M

This fast veggie pasta is packed with the green goodness of zucchini, basil and parsley.

Ingredients

Basil hazelnut pesto

Method

1.

To make basil hazelnut pesto, put herbs and garlic in the bowl of a food processor or blender. Process for 5 seconds. Add hazelnuts and parmesan and season.

2.

Process mixture, drizzling oil in a steady stream, until a smooth paste forms. Taste mixture and season again if necessary. Set aside.

3.

Trim ends off zucchinis, then, using a large knife or mandolin, slice lengthways 3mm thick, to form ribbons.

4.

Finely slice zucchini ribbons lengthways to make long spaghetti-like strips. Set aside.

5.

Cook pasta following pack instructions. Drain, reserving a little of the cooking water, and set aside.

6.

Meanwhile, put oil, cream and pesto in a large frying pan over a medium heat and cook, stirring, until hot. Add cooked pasta and toss, then add zucchini strips and a splash of the reserved pasta water. Arrange on plate and garnish with basil leaves and hazelnuts to serve.

Related stories


Advertisement