The straw and hay tagliatelle with walnut pesto is a quick first course, to be prepared at the moment, very tasty and also visually appealing. It’s an easy dish, suitable for those who have little time to spend in the kitchen, but also when there are unexpected guests, for evenings in good company. The walnut pesto can also be prepared in advance and stored in the fridge until ready to use.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz Egg Tagliatelle (Straw and Hay)
- 10.5 oz Walnut Kernels
- to taste Pine Nuts
- 1 clove Garlic
- to taste Extra Virgin Olive Oil
- to taste Pecorino Cheese
- to taste Fine Salt
Preparation
Shell the walnuts and boil the water for the pasta.
In the meantime, let’s prepare the walnut pesto.
Grate the pecorino and peel the garlic. Put all the ingredients in a bowl and with a blender or immersion blender, start blending while pouring the oil little by little until you get a thick mixture.
Drain the tagliatelle al dente (reserve a generous ladleful of cooking water), put them back in the pot and toss them with the pesto diluted with enough cooking water to have a very creamy, fluid mixture that binds the tagliatelle together.
Serve immediately, garnishing the tagliatelle with walnut crumbs.
