Nutrition Facts
4 servings
4
Recipe for Tagliatelle with Pistachio Pesto and Olive Oil
Good tagliatelle cooked al dente with a quick homemade pesto recipe that I’m sharing with you. I recommend using a flavorful olive oil for even more indulgence. The measurements here are precise because they were based on leftovers, but of course, you can adjust them according to your tastes and what you have on hand!
Ingredients
40 Pistachios
10 Parsley
10 Dill
60 Olive oil
100 Ricotta
1 pinch Flower of salt
1 Garlic salt
Directions
1
Start by cooking the tagliatelle in boiling water, about 10 minutes.
2
While the tagliatelle is cooking, prepare the pesto by blending all the other ingredients together.
3
Drain the pasta and return it to the pot or a bowl to mix in the homemade pesto.
4
Serve, sprinkle with some pistachios and herbs, and add a touch of grated parmesan.
5
To finish, enjoy your meal!
Ingredients
Ingredients
40 Pistachios
10 Parsley
10 Dill
60 Olive oil
100 Ricotta
1 pinch Flower of salt
1 Garlic salt
Directions
Directions
1
Start by cooking the tagliatelle in boiling water, about 10 minutes.
2
While the tagliatelle is cooking, prepare the pesto by blending all the other ingredients together.
3
Drain the pasta and return it to the pot or a bowl to mix in the homemade pesto.
4
Serve, sprinkle with some pistachios and herbs, and add a touch of grated parmesan.
5
To finish, enjoy your meal!
Notes
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TH 
EN