Tagliatette with Wild Greens Pesto
This mineral-rich variation to traditional basil pesto has a garlicky earthy flavor and is anything but boring!
- 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.