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Summer tagliatelle
Summer tagliatelle
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Total Time:
20 minutes
Ingredients:
  • 1 bunch of fresh basil (30g)
  • ½ a clove of garlic
  • 50 g blanched almonds
  • extra virgin olive oil
  • 25 g Parmesan cheese plus extra to serve
  • ¼ of a lemon
  • 1 Maris Piper potato
  • 125 g green beans
  • 300 g tagliatelle
  • 200 g delicate summer veg such as broad beans, peas, tenderstem broccoli
Instructions:
  • Gather basil leaves in a pestle and mortar, add sea salt, and crush into a paste. Add peeled garlic and almonds, continue pounding until smooth. Mix in 4 tablespoons of oil, grate Parmesan, and squeeze lemon juice. Season to taste. Slice potato, trim bean stalks, and cook with tagliatelle in boiling salted water. Add delicate summer vegetables for the last 3 minutes. Reserve a mug of cooking water, then drain and mix with pesto. Add reserved water if needed. Drizzle with 1 tablespoon of oil, sprinkle with basil and Parmesan. Serve with a fresh salad.

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