Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping
Prep time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Skill level: Easy peasy
- 400g tagliatelle pasta
- 100g sundried tomatoes
- 30g fresh basil leaves
- 50g almonds
- 60g parmesan, finely grated
- 2 garlic cloves
- 100ml olive oil
- Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
- In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.
By Sophie Rae
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Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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