red-pasta-pesto

30 min

Tagliatelle with Pesto Rosso

This creamy pasta recipe uses 'pesto rosso', made from sun-dried tomatoes instead of basil. The almonds give a nice crunch and the rocket adds a bit of spiciness. You can play around with the amount of cream; if you want a lot of sauce you can add a bit more.

Ingredients

4 servings

400 g
2
2
85 g
150 g

Tagliatelle
Zucchini
Yellow bell pepper
Rocket salad
Almonds

90 g
300 ml
10 g
2 cloves
1

Red pesto paste
(Soy) cream
Fresh rosemary
Garlic
Onion

Prep

10 min

  1. Dice onion and mince garlic
  2. Cut zucchini into quartered slices
  3. Cut yellow bell pepper into short strips

Cook

20 min

pan 1b

Sauté onion

medium heat ~3 min

pan 2

Cook pasta

~10 min

pan 1 continued

Add garlic, zucchini and bell pepper

medium heat, season with salt and pepper ~5 min

Add red pesto, (soy) cream and fresh rosemary twigs

simmer on low/medium heat with the lid on ~8 min

Chop almonds

pan 1 continued

Add cooked pasta

mix sauce and pasta well

Remove the rosemary twigs and serve with the rocket salad and almonds

waves

1 Comment

  1. Miep Jiizer on December 11, 2021 at 6:59 pm

    Erg lekker volgende keer doe ik een paar druppels
    Chiliolie erbij, de amandelen zal ik roosteren of gerookte zalm erbij.

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