Tagliatelle with walnut pesto and figs
Ingredients
for 4 person
| 30 g | day-old white bread, cut into cubes |
| 1 ½ dl | milk |
| 130 g | walnut kernels |
| 1 | garlic clove |
| 4 sprig | 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 |
How it's done
Pesto
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.
Figs
Heat the oil in the same pan. Fry the figs for approx. 2 mins. on each side, season, set aside.
Tagliatelle
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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