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Sunflower-Basil Pesto Tagliatelle for Two
Sunflower-Basil Pesto Tagliatelle for Two
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Whip up a cozy and flavorful sunflower seed and basil pesto tagliatelle pasta, ideal for a romantic date night or any evening in.
Ingredients:
  • 1 cup packed fresh basil
  • 0.5 cup fresh parsley
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup raw sunflower seeds
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 large lemon, juiced
  • 2 cloves garlic, crushed
  • 0.33333334326744 teaspoon sea salt
  • 8 ounces tagliatelle pasta
  • 1 tablespoon extra-virgin olive oil
  • 0.75 teaspoon red pepper flakes
  • 0.5 medium yellow onion, diced
  • sea salt and cracked black pepper to taste
  • 0.25 cup freshly grated Pecorino-Romano cheese, or to taste
  • 1 tablespoon lemon juice
Instructions:
  • In a food processor, blend basil, parsley, oil, sunflower seeds, Pecorino cheese, lemon juice, garlic, and salt until you achieve the perfect pesto texture. Set aside 4 tablespoons of pesto for the pasta; save the rest for future meals.
  • 1. Boil a large pot of salted water. 2. Cook pasta until al dente, about 9 to 10 minutes.
  • As pasta cooks, warm olive oil in a large skillet over medium to medium-low heat. Sizzle garlic and pepper flakes until fragrant for about 1 minute. Stir in onions, salt, and pepper, and cook for 4 minutes until tender.
  • Drain tagliatelle, saving 1/4 cup pasta water, and toss it into the skillet. Mix in 4 tablespoons of pesto and the reserved pasta water until the pesto coats everything evenly.
  • Combine the mixture with Pecorino and fresh lemon juice off the heat. Season with salt and pepper to your liking.

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