Tagliatette with Wild Greens Pesto

This mineral-rich variation to traditional basil pesto has a garlicky earthy flavor and is anything but boring!

No votes yet


  • 500 gr Tagliatelle
  • 1/2 cup pine nuts
  • 1 cup fresh parsley
  • 1/2 cup fresh basil
  • 1 tbs dried thyme
  • 1 tbs dried tarragon
  • 1 tbs dried sage
  • 1/3 cup olive oil
  • salt pepper
  • 1/2 cup Parmesan, grated


Boil the tagliatelle in water and plenty of salt according to the instructions of the package.

Lightly sauté the pine nuts for 5 minutes or until they become golden brown.

In a blender, beat the olive oil with the parsley, the basil and the dried spices, add the parmesan and salt and pepper if required.

Place the pesto of the herbs in a skillet and on a low temperature thin it out  with 3 tbs of water from the spaghetti.

Drain the pasta and combine it with the pesto, then serve and add some parmesan on top.

Main ingredient: 
Ειδικές κατηγορίες: