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.
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Zutaten
4 Portionen
400 g
2
2
85 g
150 g
Tagliatelle
Zucchini
Yellow bell pepper
Rocket salad
Mandeln
90 g
300 ml
10 g
2 Zehen
1
Red pesto paste
(Soja-) Sahne
Frischer Rosmarin
Knoblauch
Zwiebel
Vorbereitung
10 min
- Zwiebel würfeln und Knoblauch fein hacken
- Zucchini in geviertelte Scheiben schneiden
- Cut yellow bell pepper into short strips
Kochen
20 min
Zwiebeln anbraten
auf mittlerer Hitze ~3 Min
Nudeln kochen
~10 Min
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
Add cooked pasta
mix sauce and pasta well
Remove the rosemary twigs and serve with the rocket salad and almonds
Dies ist ein Rezept aus dem Saisonkalender
Erg lekker volgende keer doe ik een paar druppels
Chiliolie erbij, de amandelen zal ik roosteren of gerookte zalm erbij.