pesto tagliatelle
Tagliatelle with Pesto alla Genovese, Pine Nuts & Parmigiano Reggiano
pesto pasta
Tagliatelle with Pesto alla Genovese, Pine Nuts & Parmigiano Reggiano

/ serving

Tagliatelle with Pesto alla Genovese, Pine Nuts & Parmigiano Reggiano

Tagliatelle falls into the family of what is known as “cutters” (in Italian, “Tagliare”, means “to cut”), which is a group of pasta that are long and ribbon-like. Other members of the “cutters” family include tagliolini, tajarin, pappardelle, trenette and fettuccine. Tagliatelle hails from the Emilia-Romagna and Marche regions of Italy, where it has been loved for generations. Legend states that tagliatelle was invented on the night of Annibale II Bentivoglio’s wedding to Lucrezia from the house of Este in 1487, by Lucrezia’s talented chef, after seeing her ribbon-like hairstyle. However, there is much speculation as to if this was actually true or a joke made up by humourist Augusto Majani in 1931.

One thing is absolutely certain, however. Bologna takes so much pride in their beloved tagliatelle that they have a solid gold instrument, demonstrating the correct dimensions of a piece of tagliatelle in their Chamber of Commerce (1 mm x 6 mm, for anyone curious). While we cannot guarantee our handmade tagliatelle are precisely those dimensions, we can guarantee that they are a perfect complement for our pesto.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Download the recipe card

(Allergens in bold and underlined):

Tagliatelle (165g, 312kCal): Wheat Flour, Egg, Durum Wheat Flour, Water
Pesto alla Genovese (60g, 348kCal): Basil, Pine Nuts, Grana Padano (Milk, Salt, Rennet, Egg Lysozyme), Green Beans, Potatoes, Olive Oil, Salt

GARNISH INGREDIENTS:

Pine Nuts (8g, 49kCal): Pine Kernels
Parmigiano Reggiano (7g, 32kCal): Pamesan Cheese (Milk)

  1. Bring a large saucepan of salted water to the boil.
  2. Open the pasta pack and put the tagliatelle in the boiling water, stirring to separate any that stick, for 3- 4 minutes until ‘al-dente’ (check a strand before removing from the pan).
  3. Whilst the pasta cooks, put the pesto in a large pan, add 1-2 tbsp (20ml) of cooking water, cover with a lid and gently heat until steaming, once steaming, turn the heat off.
  4. Once cooked, use tongs to transfer the tagliatelle to the pesto. Toss together and garnish with pine nuts & parmesan. Buon appetito!

Tagliatelle alla Genovese with Ligurian Basil Pesto & Pine Nuts

Grams Calories
Tagliatelle 165g 454kCal
Basil Pesto 90g 473kCal
Pine Nuts 8g 66kCal
Parmesan 8g 42kCal

Story

Tagliatelle falls into the family of what is known as “cutters” (in Italian, “Tagliare”, means “to cut”), which is a group of pasta that are long and ribbon-like. Other members of the “cutters” family include tagliolini, tajarin, pappardelle, trenette and fettuccine. Tagliatelle hails from the Emilia-Romagna and Marche regions of Italy, where it has been loved for generations. Legend states that tagliatelle was invented on the night of Annibale II Bentivoglio’s wedding to Lucrezia from the house of Este in 1487, by Lucrezia’s talented chef, after seeing her ribbon-like hairstyle. However, there is much speculation as to if this was actually true or a joke made up by humourist Augusto Majani in 1931.

One thing is absolutely certain, however. Bologna takes so much pride in their beloved tagliatelle that they have a solid gold instrument, demonstrating the correct dimensions of a piece of tagliatelle in their Chamber of Commerce (1 mm x 6 mm, for anyone curious). While we cannot guarantee our handmade tagliatelle are precisely those dimensions, we can guarantee that they are a perfect complement for our pesto.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Download the recipe card

Ingredients

(Allergens in bold and underlined):

Tagliatelle (165g, 312kCal): Wheat Flour, Egg, Durum Wheat Flour, Water
Pesto alla Genovese (60g, 348kCal): Basil, Pine Nuts, Grana Padano (Milk, Salt, Rennet, Egg Lysozyme), Green Beans, Potatoes, Olive Oil, Salt

GARNISH INGREDIENTS:

Pine Nuts (8g, 49kCal): Pine Kernels
Parmigiano Reggiano (7g, 32kCal): Pamesan Cheese (Milk)

Method

  1. Bring a large saucepan of salted water to the boil.
  2. Open the pasta pack and put the tagliatelle in the boiling water, stirring to separate any that stick, for 3- 4 minutes until ‘al-dente’ (check a strand before removing from the pan).
  3. Whilst the pasta cooks, put the pesto in a large pan, add 1-2 tbsp (20ml) of cooking water, cover with a lid and gently heat until steaming, once steaming, turn the heat off.
  4. Once cooked, use tongs to transfer the tagliatelle to the pesto. Toss together and garnish with pine nuts & parmesan. Buon appetito!

Nutrition

Tagliatelle alla Genovese with Ligurian Basil Pesto & Pine Nuts

Grams Calories
Tagliatelle 165g 454kCal
Basil Pesto 90g 473kCal
Pine Nuts 8g 66kCal
Parmesan 8g 42kCal