How to make tagliatelle with parsley pesto and chopped almonds, recipe with broth and red pepper among the ingredients, to be prepared in about 30 minutes.
Ingredients for 4 people
- 400 g of noodles
- 125 ml of broth
- half a red pepper
- 2 tablespoons of olive oil
- 2 tablespoons of grated pecorino cheese
- 50 g of chopped almonds
- 2 cloves of garlic
- 1 bunch of basil
- 1 bunch of parsley
- salt
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Time of realization
About 30 minutes
Preparation
1) After washing parsley and basil, dry them well and remove the leaves from the stems before finely chopping them.
2) Take the mixer and blend the herbs, garlic cloves and almonds, then add the pecorino cheese, the oil and the crumbled chilli pepper, continuing to process them for a few more minutes.
3) After this add the broth and taste.
4) Respecting the cooking times indicated on the package, proceed to cook the noodles in salted water.
5) Once cooked, drain the pasta, keeping about 100 ml of the cooking water.
6) Season the tagliatelle with pesto, adding the water set aside.
