Tagliatelle with Herb Pesto

Ingredients

• 500 g Tagliatelle
• Salt
• 80 g parsley
• 40 g shelled almonds
• 2 fresh garlic cloves
• 2 tbsp pumpkin seed oil
• 2 tbsp crème fraîche
• 60 ml olive oil
• 2 tbsp freshly grated Parmesan
• pepper (ground)
• 1 splash Lemon juice

Instructions

1. 1.

   Cook the pasta in salted water until al dente.

2. 2.

   Rinse the parsley, shake dry and pluck the leaves. In a blender combine the parsley, almonds, peeled garlic, pumpkin seed oil, crème fraîche and 3-4 tbsp of pasta cooking water. Add olive oil as needed and more cooking water until a creamy pesto forms. Fold in parmesan and season with salt, pepper and lemon juice.

3. 3.

   Drain the pasta, let it dry slightly, toss with the pesto and serve plated on bowls.