Tagliatelle with walnut pesto and figs

Tagliatelle with walnut pesto and figs

Total: 30 min. | Active: 30 min.
Nutritional value / person: 841 kcal
, Fat: 44 g
, Carbohydrate: 87 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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30 g day-old white bread, cut into cubes
1 ½ dl milk
130 g walnut kernels
1 garlic clove
4 sprigs marjoram
30 g grated Parmesan
½ dl olive oil
½ tsp salt


1 tbsp olive oil
4 figs, cut into segments
¼ tsp salt
a little pepper


400 g pasta (e.g. tagliatelle)
salted water, boiling
150 g baby spinach
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How it's done

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Mix the bread and milk in a measuring cup and leave to stand for approx. 15 mins. Dry-roast the walnuts in a non-stick frying pan, leave to cool. Puree the walnuts with the bread, milk, garlic and marjoram. Mix in the cheese and oil, season with salt.


Heat the oil in the same pan. Fry the figs for approx. 2 mins. on each side, season, set aside.


Cook the tagliatelle in boiling salted water until just al dente. Set aside approx. 200 ml of cooking water, drain the tagliatelle. Return the tagliatelle to the pan, mix in the spinach, reserved cooking water and pesto, plate up. Top with the figs.

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