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Garys Tagliatelle con Pesto  
Added on: 22-May-2006 Hits: 494
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Recipe Text:

Tagliatelle with Fresh Pesto sauce.

Serves 2

200g Tagliatelle
1 Dozen Pitted Olives, sliced

For the Pesto sauce:

40g Fresh basil leaves
30g Fresh parmesan cheese
2 Garlic cloves
30g Pine nuts
60ml Olive oil

Method: Cook the Tagliatelle in salted boiling water for the recommended time. Meanwhile, put the basil leaves, cheese, pine nuts and garlic into a food processor and process to a very coarse mixture, don't overdo it or you will end up with a paste more akin to the stuff that comes out of a tube. Towards the end of the processing and with the blades still running drizzle in the olive oil.
Drain the Tagliatelle and return to the saucepan, add the pesto sauce and sliced olives and stir until the Tagliatelle is evenly coated. Serve with an extra sprinkle of pine nuts and plenty of bread to soak up the oil.