Pork Chops with Pesto and Tagliatelle
Ingredients
- For the pesto
- 1 bunch Basil
- 2 garlic cloves
- 1 Tbsp toasted Pine nuts
- 125 milliliters olive oil
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- also
- 4 Pork cutlets (boneless, each about 180 g)
- 2 Tbsps vegetable oil
- Fat (for greasing)
- 400 grams Pasta
- 3 scallions
- 20 grams butter
- 100 grams Crème fraiche
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Rinse the basil, pat dry, then remove the leaves from the stems. Peel and garlic and finely dice. Puree the basil, pine nuts, garlic, and oil in a blender until a thick pesto has formed. Mix in the parmesan cheese, then season to taste with salt and pepper.
Rinse the pork chops and pat dry. Trim the fat from the pork chops, and season with salt and pepper. Heat 2 tablespoons of oil in a pan, and sear the pork chops on both sides. Remove from the pan and top with the pesto. Place on a greased baking sheet, and cook for 20 minutes until golden brown.
Cook the tagliatelle in boiling salted water until al dente. Rinse, trim, and thinly slice the scallions on a bias.
Melt the butter in a saucepan. Sauté the scallions, and mix in the crème fraîche. Add the pasta, and 2 tablespoons of pasta water. Toss to combine, then serve the pasta with the pork chops.
