The secret is out! A few days ago on social media, I showed you how to create a fantastic arugula pesto in a few simple steps, leaving you curious about the next recipe in which I would use it! Today I show you the dish in its entirety and how this pesto has given character and flavor to the whole! The baked melted tagliatelle nests are, indeed, a rich and appetizing vegetarian-style first course, perfect for Sunday lunches and special occasions, or when you have guests and wish to serve something more tantalizing without too much hassle in the kitchen! It’s also a fairly easy and quick preparation that you can conveniently prepare even the day before without excessive fuss!
If you are a fan of baked pasta, here are some other ideas to inspire you:
- Difficulty: Easy
- Cost: Medium
- Portions: 5-6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 lb tagliatelle
- 2 zucchini (medium-sized)
- 1 1/2 cups tomato puree (I use Fior Fiore cherry)
- 3 1/2 oz Asiago cheese
- 1 3/4 oz Grana Padano cheese, grated
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 3 oz arugula
- 1/3 cup extra virgin olive oil
- 1 3/4 oz whole peeled hazelnuts (toasted)
- 1 oz Bronte DOP pistachios
- 1 3/4 oz Grana Padano cheese, grated (or half Parmesan and half Pecorino)
- A few leaves basil
- 1 clove garlic
- to taste salt
Tools
- 1 Mixer
- 1 Saucepan
- 1 Colander
- 1 Frying Pan
- 1 Wooden Fork
- 1 Spoon
- 1 Baking Dish
Steps
Start by preparing, even a day in advance for convenience, the arugula pesto, following all the steps of the recipe HERE (fig. 1).
Meanwhile, in a large saucepan, cook the tagliatelle nests in plenty of salted water. Drain them slightly al dente (fig. 2).
Drizzle with 2 tablespoons of oil and mix well. Then, in a 10-inch baking dish, spread some tomato puree on the bottom and with the help of a wooden fork, reform the tagliatelle nests and arrange them side by side until covering the entire surface of the tray (fig. 3).
Completely cover the pasta with the remaining tomato puree (fig. 4). Also proceed to add spoonfuls of arugula pesto here and there until the surface is covered (fig. 5).
Separately, wash, trim the zucchini and cut them into fairly small cubes. In a non-stick pan, brown a clove of garlic with 2 tablespoons of oil, then add the zucchini cubes and let them stew over low heat covered for about 12′-13′, adding a little water only if necessary. Turn off, salt, and pepper to taste. Let cool and transfer the cooked cubes over the entire surface of the tray (fig. 6).
Add the sliced Asiago cheese and a generous handful of grated Grana Padano (fig. 7).
Preheat the oven to 350°F and bake for 25 minutes or until the cheese starts to melt.
Turn off, take out of the oven, and let cool before serving. Plate with basil leaves to taste and a drizzle of raw oil.
And voila…your melted tagliatelle nests with sauce, zucchini, and arugula pesto are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉You can prepare this first course even the day before, keeping it in the fridge well covered with food wrap.
Attention! If you use a ceramic dish like I did, you will need to take it out of the fridge at least 2 hours before and keep it at room temperature. Only then can you put it in the oven! This precaution will prevent the rapid transition from the cold fridge temperature to the hot oven from breaking the dish.
Tips, notes, variations, and suggestions
🟣 You can replace the arugula pesto with a simple basil pesto if you prefer, or add mozzarella or another cheese of your choice instead of Asiago.
🟣For an even tastier version, add a generous handful of black olives to the mix and you’ll see how delicious it is!
