Tagliatelle with Green Pesto

Ingredients

• 2 Handfuls Basil
• 2 cloves garlic
• 3 tbsp roasted pine nuts
• 70 g grated Parmesan
• Salt
• Pepper (freshly ground)
• 100 ml olive oil
• 400 g whole wheat tagliatelle

Instructions

1. 1.

   Wash the basil, shake dry and tear leaves from stems. Peel and finely chop the garlic. Pulse basil, garlic, and pine nuts in a blender; add cheese (leave about 2 tbsp), a pinch of salt, some pepper, and gradually blend in olive oil.

2. 2.

   Cook the tagliatelle al dente in salted water. Drain into a colander, then return to the pot.