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Tagliatelle with Pesto Sauce

Main Dish / November 24, 2020
Taste Score: %88
Difficulty Hard
Servings 4 people
Preperation 15 mins
Cooking 80 mins
Total 95 mins



  1. Roll out the pasta dough thinly on the counter sprinkled with flour. Roll the two ends of the dough, and cut it thinly with a knife.
  2. Lift the cut dough again with the help of a knife, let it become thin strips and let it rest for 20 minutes.
  3. Boil the pasta in salted water for 4 minutes.
  4. Heat the pesto sauce in a pan, and mix it with the cream and remove from the heat.
  5. Mix pasta with pesto sauce and serve hot.
Nutrition Facts
Serving Size 1 Tagliatelle with Pesto Sauce
Serves 4
Amount Per Serving
% Daily Value*
Cholesterol 174 mg58%
Sodium 233 mg10.1%
Potassium 217 mg4.6%
Protein 22.5 g45%
Total Fat 38.6 g49.5%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pesto Sauce

Pesto Sauce Ingredients

Pesto Sauce Directions

  1. Wash the basil and seperate the leaves. Drain the leaves.
  2. Grate the parmesan cheese.
  3. Turn the pine nut over the fire until it becomes caramel, then beat it. Leave the cool.
  4. Mix the basil and gather with the pine nut, parmesan cheese and garlic. Adding olive oil, blend
Pasta Dough

Pasta Dough Ingredients

Pasta Dough Directions

  1. Mix the flour and salt. Put eggs and oil by opening the middle. Beat the eggs with the help of a fork.
  2. Slowly feed the flour into the dough. When the eggs are thoroughly mixed into the flour, knead by hand.
  3. When the dough is smooth, wrap it in a plastic foil and leave it in the refrigerator for half an hour.
  4. You can take it out of the refrigerator and cut it as you want, and boil it with sauce.

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