Basil tagliatelle with creamy pesto

Basil tagliatelle with creamy pesto

Total: 1 hr 45 Min. | Active: 45 Min.
Nutritional value / person: 645 kcal
, Fat: 35 g
, Carbohydrate: 56 g
, Protein: 24 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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Pasta dough

3 eggs
1 bunch basil, leaves torn off
210 g pasta flour
90 g white flour


2 bunches basil
1 garlic clove
40 g pine nuts
½ dl water, chilled
¼ tsp salt
60 g grated Parmesan
½ dl olive oil

To complete

salted water, boiling
1 ½ dl single cream
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How it's done

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Pasta dough

Puree the eggs and basil until smooth. Mix the flour, tip out onto the work surface and create a well in the centre. Pour the egg and basil mixture into the well. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour. Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.


Puree the basil, garlic, pine nuts and water in a food processor. Add the salt and cheese, mix together. Stir in the oil. Cover the pesto and set aside.


Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.

To complete

Cook the tagliatelle in boiling salted water until al dente. Set aside 50 ml of cooking water, drain the tagliatelle. Place the pesto, single cream and reserved cooking water in the same pan, heat through. Add the tagliatelle, mix well.

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