Tagliatelle con pesto trapanese

Doesn't it sounds so exqusite, well I woudn't know what it means if it was not written in plain English in my Taste Italia Magazine and that is one Magazine which I look forward to receive every month in my snail post box.

The title just means ( according to the magazine) Taglitelle with pesto trapanese.
This is one really super easy pasta dish one can make and if you serve them to guest they will think you have been slaving in the kitchen for long.
We loved them here a thome and it was one delicous refreshing pasta dish.

I used thinner pasta , i guess you can use any shap you like, but as i thought the pesto looks so yumm in the book , i thought i will put a bit extra cost and buy fresh pasta than the usual dry ones i mostly use. Which i thought was really worth the cent.....

Tip in the magazine:
This makes quite a lot of pesto, so if you have too much for the pasta, then pop the excess in a container and keep in the fridge for up three dsays.

Serve :2
200 gm tageliatelle

large handfull of basil
60 gm skinned almonds, finley ground
1 garlic cloves peeled
50 ml extra vigin olive oil
6 plum tomatoes, peeled and seeds removed
40 gm parmesan or Grana padano grated
salt and peper to taste.

1. Bring a saucepan of salted water to the boil, add thepasta and cook according to the packet instructions.

2. Meanwhile pound the garlic, basil leaves and some salt together in a pestle and motor.
You can also use a food processor. I use my hand mixer.
Add the almonds , tomatoes, and paremasan cheese to the basil , then pour enough oil to reach the desire consistency.
Add peper and salt to taste.

3. Drain the pasta , but sacve a lit bit of water.
Return the pasta to the pan and stir in the pesto. Add a little of the pasta water to loosen the sauce.
Serve and enjoy the delicous pasta.
Sending this to details here and is hosted by Katie of Thyme for Cooking