Pasta with Mache Pesto

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Pasta with Mache Pesto
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
400 grams Tagliatelle
Sea salt
150 grams lamb's lettuce
2 garlic cloves
40 grams Pine nuts
80 grams freshly grated Parmesan
125 milliliters olive oil
How healthy are the main ingredients?
ParmesanPine nutsgarlic cloveolive oil

Preparation steps

1.

Cook the tagliatelle pasta in boiling salted water until al dente.

2.

Meanwhile, rinse the mache thoroughly, then spin dry and set aside a few leaves for garnish. Peel the garlic cloves and finely chop. Toast the pine nuts until golden brown in a dry frying pan, allow to cool and chop coarsely. Place the mache, garlic, pine nuts, half the Parmesan and half the olive oil in a blender and puree. Gradually incorporate the remaining olive oil to make a thick pesto. Add salt to taste. (Only process the pesto in the blender as long as necessary. Heat generated makes the pesto bitter.)

3.

Drain the pasta and mix with 3-4 tablespoons hot pasta water and the pesto. Arrange on plates.

4.

Sprinkle with the remaining Parmesan and serve garnished with lettuce leaves.

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