So easy!!! Creamy Pesto Tagliatelle! 🌿 SAVE the Rubino Recipe Below ⬇️
– Rubino’s Extra Virgin Olive Oil (lightly base pan – usually about 1/3cup – medium to low heat)
– Garlic 🧄 (3-5 cloves peeled & lightly crushed – cook until they are light brown – be sure to stir the pan so they don’t burn)
– Heavy Cream (1 pint)
– Pesto (3/4 cup)
– Parmigiano Reggiano (grated – 1/4 cup)
– Black Pepper (1/2 tsp)
– Salt (to taste)
– Basil (handful – coarsely chopped)
– Tagliatelle (1Lb of pasta – boil first separately then add to pan)
– Lemon (1/2 lemon – squeezed)
Instructions:
1. Heat olive oil in a large pan over medium heat. Once heated add garlic and cook until lightly browned.
2. Add pesto and cream, stir on occasion. Turn the heat down to low and let simmer until thickened (10-15 minutes)
3. While the sauce simmers, cook the pasta according to package instructions.
4. Add cooked pasta, basil, pepper, salt, parmigiano reggiano (the king!), and lemon juice. Mix, taste and adjust seasonings as needed.
5. Serve and top with extra parm 🤌
*shop the ingredients to make this at home* final product not available in store
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