Tagliotels with arugula pesto
2 servings
25 minutes
Tagliatelle with arugula pesto is the embodiment of Italian passion for simple yet expressive flavors. The origins of this dish trace back to traditional pesto from Liguria, where basil is replaced by spicy arugula that adds a slight bitterness to the sauce. Nuts and olive oil create a velvety texture, while garlic adds characteristic spiciness. The delicate pasta is enveloped in aromatic pesto, and sautéed mushrooms, sweet cherry tomatoes, and caramelized onions highlight the harmony of flavors. A fine shaving of parmesan completes the composition, adding sophistication to the dish. It’s an ideal choice for a light yet rich dinner that can be complemented with a glass of white wine or fresh bread. Italians believe that good food should be simple and refined—and this recipe confirms their philosophy.
1
Place a large bunch of arugula, nuts, garlic, a large pinch of sea salt, olive oil in the blender and blend until smooth.
- Rocket (arugula): 1 bunch
- Pine nuts: 20 g
- Garlic: 2 cloves
- Sea salt: to taste
- Olive oil: 100 ml
2
Cook the pasta in boiling salted water according to the package instructions.
- Tagliatelle: 100 g
- Salt: to taste
3
Chop the onion, cut the cherry tomatoes and mushrooms in half. Sauté the onion, mushrooms, and tomatoes in a pan, season with salt and pepper, and remove from heat.
- Onion: 100 g
- Porcini mushrooms: 200 g
- Cherry tomatoes: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
Take the pasta out of the water, mix it with arugula pesto, place it on a plate, top with mushrooms and tomatoes, and grate parmesan on top.
- Tagliatelle: 100 g
- Rocket (arugula): 1 bunch
- Porcini mushrooms: 200 g
- Cherry tomatoes: 100 g
- Parmesan (Parmigiano Reggiano): 40 g
