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Recipe for Cucumber Tagliatelle with Spicy Pesto, Honey, and Almonds

Yields4 ServingsPrep Time20 mins

A recipe for tagliatelle presented and photographed to highlight the association of tomato and cucumber producers.

For the base
 2 Cucumber
 50 toasted almonds
For the honey chili almond pesto sauce.
 50 Almond
 50 red pepper to adjust according to your taste
 30 Lemon juice
 15 honey of your choice
 10 hazelnut oil
 30 soy sauce or tamari
Directions
1

First, make the spicy sauce. Soak the almonds in very hot water until they soften. Wash, deseed, and chop the peppers into small pieces. Using a blender, mix together the softened almonds, the pepper pieces, soy sauce, lemon juice, honey, and hazelnut oil. You will achieve a creamy and smooth sauce.

2

To finish, refrigerate. Make cucumber tagliatelle using a spiralizer, mandoline, or peeler. Let them drain in a colander with a pinch of salt. Then gently mix the tagliatelle with the sauce. Serve on a dish or plate, garnishing with a few basil leaves and almonds. Enjoy immediately!

Nutrition Facts

0 servings

Serving size

4

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