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.

(Allergens in bold and underlined):

Tagliatelle: Wheat Flour, Egg, Durum Wheat Flour, Water

Pesto alla Genovese: Basil, Pine Nuts, Grana Padano (Milk, Salt, Rennet, Egg Lysozyme), Green Beans, Potatoes, Olive Oil, Salt

Pine Nuts: Pine Kernels

Parmigiano Reggiano: Milk, Salt, Rennet

  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!

Please find recipe card here

Tagliatelle: 165g, 184kCal (per 100g)

Basil Pesto: 70g, 350kCal (per 100g)

Pine Nuts: 8g, 65kCal (per portion)

Parmigiano Reggiano: 8g, 28kCal (per portion)

Please note the above nutritional guidance is based on our estimates only.

 

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.

Ingredients

(Allergens in bold and underlined):

Tagliatelle: Wheat Flour, Egg, Durum Wheat Flour, Water

Pesto alla Genovese: Basil, Pine Nuts, Grana Padano (Milk, Salt, Rennet, Egg Lysozyme), Green Beans, Potatoes, Olive Oil, Salt

Pine Nuts: Pine Kernels

Parmigiano Reggiano: Milk, Salt, Rennet

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!

Recipe Card

Please find recipe card here

Nutrition

Tagliatelle: 165g, 184kCal (per 100g)

Basil Pesto: 70g, 350kCal (per 100g)

Pine Nuts: 8g, 65kCal (per portion)

Parmigiano Reggiano: 8g, 28kCal (per portion)

Please note the above nutritional guidance is based on our estimates only.