Tagliatelle with parsley pesto

Tagliatelle with parsley pesto

Total: 45 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 754 kcal
, Fat: 45 g
, Carbohydrate: 70 g
, Protein: 17 g


4 person


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:

Betty Bossi Koch-Center

Pasta dough

300 g gluten-free flour (Betty Bossi Universal Baking Flour Mix)
½ tsp turmeric
4 fresh eggs
2 tbsp olive oil


2 bunches flat-leaf parsley, leaves torn off
1 dl olive oil
1 garlic clove, peeled
3 tbsp pine nuts, roasted
2 tbsp grated Sbrinz
2 pinches salt
a little pepper


a little gluten-free flour

To serve

salted water, boiling
250 g cherry tomatoes, quartered
40 g pine nuts, roasted
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Pasta dough

Mix the flour and turmeric in the food processor bowl. Whisk the eggs and oil in a measuring cup (add water to produce 250 ml of liquid), pour into the flour, mix, knead quickly to form a soft dough. Flatten the dough, wrap well in cling film and leave to rest for approx. 15 mins. at room temperature.


Place the parsley, oil, garlic and pine nuts in a measuring cup, puree. Mix in the cheese, season. Set aside the pesto.


Quarter the dough. On a lightly floured surface, roll out 1 piece of dough into a rectangle (approx. 2 mm thick), constantly separating the dough from the work surface. Cut the dough lengthwise into strips approx. 1 cm wide. Place the tagliatelle on tray dusted with flour, cover. Repeat these steps with the remainder of the dough.

To serve

Cook the tagliatelle in boiling salted water until al dente, drain the pasta and return to the pan. Mix the tomatoes and pesto into the pasta, plate up, sprinkle with pine nuts.

Good to know
Tip: Ideally, roll out the pasta dough using a pasta machine to ensure the dough is thin and even.
Note: The pasta dough will be a little crumbly to begin with, however the long kneading process will make it soft and smooth.
Tip: Instead of fresh pasta, use dry pasta (e.g. gluten-free Barilla tagliatelle).

Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.