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  • Springtime tagliolini

Springtime tagliolini

Posted on Mar 19th, 2020
by Irene Milito
Categories:
  • Italian recipes

This is my own variation on the famous pesto sauce. It is a lovely dish to greet springtime with, when the desire for the fresh taste of herbs seems to intensify. Try to cook the sauce by substituting, omitting or adding different herbs to suit your personal taste but include at least five. Rather than blend all the herbs to a paste, I prefer to chop them very finely by hand to give a little texture to the sauce. If you want to substitute dried pasta for the fresh, choose lingue di passero.

Server: 4

Ingredients:

  • 75 g (oz) butter
  • 1 garlic clove, peeled and very finely chopped
  • 8 tbsp finely chopped mixed fresh herbs: basil, mint, coriander, dill, chervil, parsley, chives
  • 1 tbsp finely chopped sage or rosemary or oregano
  • 25 g (1 oz) shelled hazelnuts, toasted
  • Finely grated zest of 1/2 lemon
  • 75 g (3 oz) freshly grated Parmesan
  • 4 tbsp olive oil
  • 450 g (1 lb) fresh tagliolini or tagliatelle (or see above)
  • Salt
  • Freshly ground black pepper

Preparation:

Melt the butter, add the garlic and gently heat it through do not fry it. Add the herbs, hazelnuts, lemon zest and half the Parmesan. Now stir in the oil, salt and pepper. Cook the pasta for 1 minute or until al dente (or according to the packet instructions, if using dried), drain and toss it in the sauce. Add a little of cooking water if the mixture is too dry. Serve sprinkled with the remaining Parmesan.

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Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

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