[wpml_if lang='nl']Recepten nieuw[/wpml_if][wpml_if lang='en']Recipe new[/wpml_if]
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
people
|
Ingredients
- 175 g tagliatelle
- 200 g bacon tiny strips
Fresh Pesto
- 1 clove garlic
- 12.5 g pine kernels
- 50 g basil leaves
- 6.25 cl olive oil extra virgin
- 27.5 g Parmesan cheese freshly grated
Ingredients
Fresh Pesto
|
|
Instructions
Fresh Pesto (you can make this in advance)
- We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
- Add the basil leaves (but keep some for the presentation) and blend to a green paste.
- While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
- Bring a pot of salted water to the boil and cook your tagliatelle al dente.
- Use the cooking time of the pasta to sauté your bacon strips.
- After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
- Present the dish with some fresh basil leaves on top.
Recipe Notes
Use this section for whatever you like.
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
people
|
Ingredients
- 1 tbs olive oil extra virgin
- 2 cup sugar brown
- 0.5 liter milk
- 5 gr Parmesan cheese
Ingredients
|
|
Instructions
- Instruction to prepare
- instruction 2 to prepare
- instruction 3 to prepare
Recipe Notes
Please note that this is just a test recipe.