Serves : 4
Preparation time: 5 minutes
Cooking time: about 10 minutes
Ingredients
- 4 portions tagliatelle
- 90 ml (6 tablespoons) parsley leaves
- 90 ml (6 tbsp) mint leaves
- 90 ml (6 tbsp) chives
- 60 ml (4 tbsp) pecans
- 1 clove garlic, minced
- 125 ml (½ cup) olive oil
- 30 ml (2 tbsp.) balsamic vinegar
- 1 lemon, zest
- 125 ml (½ cup) grated Parmesan cheese
- 12 to 16 cherry tomatoes, halved
- Salt and pepper to taste
Preparation
- In a pot of boiling, salted water, cook the tagliatelle al dente.
- Meanwhile, in the bowl of a food processor, purée the parsley, mint, chives, pecans, garlic, oil, vinegar, zest, Parmesan, salt and pepper. Check the seasoning of the pesto.
- Once cooked, add the prepared pesto and tomatoes to the pasta.
