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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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
- Dice onion and mince garlic
- Cut zucchini into quartered slices
- Cut yellow bell pepper into short strips
Cook
20 min
Sauté onion
medium heat ~3 min
Cook pasta
~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
This is a recipe from the seasonal calendar
Erg lekker volgende keer doe ik een paar druppels
Chiliolie erbij, de amandelen zal ik roosteren of gerookte zalm erbij.