Photo: Mike Kenneally
Tagliatelle, Genovese-style
9 ingredients
6
openrecipes
Egg pasta and pesto together is a piece of cooking genius really, and just about the only successful tweak you can make is to add a few green beans and some very thinly sliced potato – like they often do in Genoa. If you haven't had it before, try it – you'll like it, and it's really quick and easy.
Estimated Nutrition (whole recipe, rough)
632
Calories
17g
Protein
43g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 handful pine nuts, about 40g, lightly toasted
- ½ small clove garlic
- 1 big bunch fresh basil, about 60g, leaves picked, coarsely chopped, plus extra to serve
- juice of 1 lemon
- extra virgin olive oil
- 150 g pecorino cheese, grated
- 200 g new potatoes
- 500 g fresh tagliatelle
- 1 big handful fine green beans, topped and tailed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes