Summer tagliatelle with green beans
4 servings
20 minutes
Summer tagliatelle with green beans is the embodiment of freshness in Italian cuisine, perfect for warm days. This recipe originates from the traditions of pesto pasta but is enriched with seasonal vegetables, creating a harmony of flavors and textures. The delicate tagliatelle dough envelops a rich basil pesto made from almonds, parmesan, and lemon, giving the dish brightness and a slight tanginess. Potatoes and beans add nutrition while broccoli rabe and peas provide pleasant freshness. The oily aroma of olive oil makes the flavor soft and rounded. It serves as a light summer lunch or dinner, especially when paired with white wine and fresh bread. This is not just food – it's a meeting with the sun of Italy in every bite.
1
Chop most of the basil leaves and grind them in a mortar with a pinch of sea salt. Peel and chop the garlic, then add it to the mortar along with the almonds and grind until a smooth paste is formed.
- Green basil: 30 g
- Garlic: 0.5 clove
- Almond: 50 g
2
Add 4 tablespoons of oil, grated parmesan, and lemon juice. Mix and season with salt and pepper to taste.
- Extra virgin olive oil: 75 ml
- Parmesan cheese: 25 g
- Lemon: 0.3 piece
- Salt: to taste
- Ground black pepper: to taste
3
Clean and finely chop the potatoes, trim only the stems from the beans, then place both in a pot of boiling salted water along with the tagliatelle and cook according to the instructions on the pasta package.
- Potato: 1 piece
- Green beans: 125 g
- Tagliatelle pasta: 300 g
4
Two minutes before the pasta is done, add broccoli to the pot, and after one minute — peas. Drain the water, leaving a full cup of starchy cooking water, then mix with the prepared pesto, adding cooking water if needed.
- Broccoli raab: 100 g
- Green peas: 100 g
- Salt: to taste
5
Sprinkle with 1 tablespoon of oil and top with remaining basil and grated parmesan.
- Extra virgin olive oil: 75 ml
- Green basil: 30 g
- Parmesan cheese: 25 g