But why did I call them tagliatelle with strange pesto? Very simply because I prepared them by blending some slightly unusual ingredients that turned out to pair very well together. But now you want to know why I chose these ingredients, right? Again, the answer is very simple: because it’s what I had in the fridge and pantry. After all, many of my recipes were born this way, using what was available. Well… it turned out to be an excellent main dish suitable for everyday cooking, topped with a sauce that can be prepared in a flash. If you love this pasta format, here is a link to other tasty recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for tagliatelle with strange pesto
- 12.35 oz tagliatelle
- 2.5 oz lamb's lettuce
- 2.8 oz sun-dried tomatoes in oil
- 1 tablespoon capers
- 1.4 oz pine nuts
- 1.4 oz grated Grana Padano (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- Food processor I use Bimby
- 1 Bowl
- 1 Pan
- 1 Pot
Preparation of tagliatelle with strange pesto
Wash the lamb’s lettuce, dry it with a salad spinner, and place it in a food processor along with the sun-dried tomatoes (well-drained from the preservation oil), capers, and pine nuts.
Blend everything until you obtain a coarse mixture. I used Bimby and blended at speed 7, gathering the mixture towards the center of the bowl each time.
Transfer the obtained pesto into a bowl, add the grated cheese, adjust the salt and pepper to taste, and mix well.
Then add the olive oil and incorporate it into the mixture. The amount of oil depends on how soft you want your sauce. I used a little (only 20 ml) because, as you will see, I preferred to soften the dressing in the pan with some pasta cooking water. This way, I significantly reduced the fats (and calories).
Transfer the obtained mixture into a pan and soften it with some pasta cooking water.
Cook the tagliatelle in abundant salted boiling water, drain them al dente, and transfer them directly into the pan with the dressing, mixing carefully to blend the ingredients perfectly.
Distribute the tagliatelle with strange pesto on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. If desired, you can sprinkle them with more grated cheese. Enjoy! Paola
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