Tagliatelle with pesto and Bresaola

Tagliatelle with pesto and Bresaola

15 ratings

Sabine, mum and passionate cook


„A super fast pasta dish with fresh, homemade pesto.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g
tagliatelle
100 g
bresaola
40 g
pine nuts
3 bunches
basil
80 ml
vegetable oil
40 g
Parmesan (grated)
1 tsp
sugar
salt
pepper
Metric
Imperial
  • 250 g tagliatelle
  • 100 g bresaola
  • 40 g pine nuts
  • 3 bunches basil
  • 80 ml vegetable oil
  • 40 g Parmesan (grated)
  • 1 tsp sugar
  • salt
  • pepper

Utensils

  • colander
  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • large pot
  • food processor or hand blender

Enjoy with

Chardonnay Friuli, 2012
This Italian white wine from Friuli is characterized by its fine, fruity, and lightly aromatic tones. Citrus and apple nuances convey a lightness and crispness. Between 11 - 13°C/54°F , this wine is the most enjoyable.

Nutrition per serving

Cal
1098
Protein
43g
Fat
60g
Carb
95g

Step 1/6

Cut bresaola into thin strips, approx. 0.5 cm wide.
  • 100 bresaola
  • cutting board
  • knife

Cut bresaola into thin strips, approx. 0.5 cm wide.

Step 2/6

Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.
  • 250 tagliatelle
  • salt
  • colander
  • large pot

Now cook tagliatelle in salted boiling water, according to package instructions, until al dente. Then strain the water and set aside.

Step 3/6

In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.
  • 40 pine nuts
  • small frying pan
  • cutting board
  • knife

In the meantime, roast pine nuts in a small frying pan until brown, then finely chop them.

Step 4/6

For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.
  • 3 bunches basil
  • 80 ml vegetable oil
  • food processor or hand blender

For the pesto, roughly chop basil, then mince it in a food processor with vegetable oil and salt.

Step 5/6

Now mix the chopped pine nuts and grated parmesan with the basil in a small bowl and season the pesto with sugar, salt, and pepper.
  • 40 Parmesan
  • 1 tsp sugar
  • salt
  • pepper
  • cooking spoon
  • small bowl

Now mix the chopped pine nuts and grated parmesan with the basil in a small bowl and season the pesto with sugar, salt, and pepper.

Step 6/6

Toss the tagliatelle in with the pesto. For this you can use the same pot as the tagliatelle was cooked in. Arrange the strips of bresaola on top of the pasta to serve.
  • cooking spoon

Toss the tagliatelle in with the pesto. For this you can use the same pot as the tagliatelle was cooked in. Arrange the strips of bresaola on top of the pasta to serve.