Tagliolini with Tomatoes and Pesto
Tagliolini with tomatoes and pesto is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g black olives
- 2 Garlic cloves
- 300 g cherry tomatoes
- 1 bunch Basil
- 3 pinch salt
- 3 pinch sugar
- pepper (ground)
- 600 ml olive oil
- 100 g pistachio nuts
- 350 g tagliolini
- 30 g grated Parmesan
Instructions
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1.
Pit the olives. Peel and finely chop the garlic. Wash and halve the cherry tomatoes. Wash, dry, and finely chop the basil. Combine the cherry tomatoes, basil, 1 garlic clove, 2 pinch salt, 2 pinch sugar, and a pinch pepper with 100 ml olive oil in a bowl, mix, and let marinate for 20 minutes, stirring occasionally.
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2.
Add the pistachios, olives, remaining garlic, salt, sugar, and pepper to a blender with the remaining olive oil and blend into a creamy paste. Adjust texture to your taste, either very fine or slightly coarser. Transfer the finished pesto to a larger bowl.
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3.
Cook the tagliolini in boiling salted water al dente, then drain. Add the pasta to the pesto in the bowl and mix well until the sauce coats all the noodles. Distribute the tagliolini onto plates, top with the marinated cherry tomatoes, and sprinkle with parmesan before serving.
