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Theo Randall

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Recipe for the Weekend: Tagliatelle With Pesto and Zucchini

Posted: 01/03/2013 23:00

This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think.

After you try this recipe you will always make it yourself. Pair with a glass of Vermentino. Happy cooking and enjoy the weekend!

For more regular updates follow me @theorandall

Tagliatelle with Pesto and zucchini

Ingredients

2 courgettes (cut in to long strips)
150g basil leaves ( picked and washed)
100g grated Parmesan
3 tbls of water
1 clove of garlic
1/2 tsp of sea salt
250g of fresh tagliatelle or dried
75g pine nuts

Method

In a pestle and mortar crush the garlic with the salt to a smooth paste.

Add the basil leaves and pound so the leaves turn to a pulp. Add the pine nuts and crush until they are smooth. Add the water and emulsify then add the parmesan cheese and finally slowly add the olive oil.

In a large pot of boiling salted water cook the zucchini and pasta together. Remove the pasta when the pasta still has a bite (about 3 minutes).

Add to a warm frying pan with half of the Pesto in it. Toss together and add 2-3 tblsps of the pasta water.

Check the seasoning and serve with the remaining pesto on top.

 

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This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think. After you try this recipe you will always make it yours...
This is a really easy way to make a delicious pasta dish. Making your own pesto is very simple, satisfying, and much cheaper than you think. After you try this recipe you will always make it yours...
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This is a really hearty fish stew that can be prepared beforehand as long as you cook the fish at the last minute; perfect for a dinner party or for someone special. The beauty about this dish is that the fish is cooked at the last minute so it's cooked perfectly and by making the base you get massive amounts of flavour. Serve with a glass of Fallengina and have a good weekend!

 
 
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chainedtodesk
64 Fans
06:33 PM on 03/02/2013
Hmm. I don't add water to my pesto. Is that so you don't use so much olive oil, I wonder?
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Aelfgifu1
64 Fans
05:41 PM on 03/02/2013
"Add the water and emulsify then add the parmesan cheese and finally slowly add the olive oil."

I was wondering why there was no olive oil in the ingredient list, but it appears to have just been forgotten. How much olive oil?
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chainedtodesk
64 Fans
06:38 PM on 03/02/2013
Disclaimer: I am not a chef. But in case you don't get a response, I think how much olive oil you add depends on how you like your pesto - quite 'runny' or not so runny. Add it gradually and stop when you're happy with it, I'd say.
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Aelfgifu1
64 Fans
07:00 AM on 03/03/2013
Thank you!
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Pablo Morossini
0 Fans
01:00 PM on 03/02/2013
fantastic recipe, fresh herbs make not only the eating but also the cooking a pleasure
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