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DIY basil pesto tagliatelle with tomatoes, beans & greens
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Total Time:
30 minutes
Master the art of pesto, a versatile sauce that pairs perfectly with pasta, meats, and veggies. Toss pesto with tagliatelle, green veggies, garlicky rosemary cannellini beans, and cherry tomatoes for a nutritious and flavorful dish packed with protein, fiber, vitamin C, and magnesium.
Ingredients:
  • 1 clove of garlic
  • ½ a bunch of fresh basil
  • 20 g ground almonds
  • extra virgin olive oil
  • 20 g Italian hard cheese
  • 1 lemon
  • 1 sprig of fresh rosemary
  • olive oil
  • 1 x 400 g tin of cannellini beans
  • 120 g cherry tomatoes ripe
  • 200 g dried tagliatelle
  • 120 g green beans
  • 100 g baby spinach
Instructions:
  • For the pesto, finely chop the garlic and basil leaves. Mix them in a bowl with ground almonds, some of the garlic, olive oil, grated cheese, lemon juice, salt, and pepper until combined. Set aside or use a pestle and mortar. Boil water, chop rosemary, and fry remaining garlic with rosemary. Add half the cannellini beans, tomatoes, and cook until tomatoes break down. Cook tagliatelle in boiling salted water until al dente. Add trimmed beans and spinach in the last 4 minutes of cooking. Reserve a mug of cooking water, then drain pasta and veg. Return to the pan, stir in pesto, adding water if needed. Season, divide into bowls, add tomatoes and beans, basil leaves, olive oil, grated cheese, and enjoy!

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