Recipes

Ingredients

• 1.1 lb (500g) tagliatelle
• 1 jar pesto sauce (Pesto Genovese)
• 1-2 cloves of garlic
• 1 tbsp butter
• Parmesan cheese (grated)
• A pinch of chives
• A pinch of marjoram
• Sea salt and pepper to taste
• Pasta cooking water

Steps

1. Put a pot of water to boil, salt it, and add the tagliatelle to cook for about 6-7 minutes (al dente).
2. Melt a tablespoon of butter in a skillet over medium heat.
3. Peel and finely mince the garlic clove.
4. Add the minced garlic to the melted butter and sauté briefly for 1-2 minutes until fragrant, being careful not to burn it.
5. Add the jar of pesto sauce to the skillet with the garlic and butter.
6. Ladle a little of the pasta cooking water and pour it into the sauce so the starch binds with the fat.
7. Season with a little pepper and salt if needed.
8. Drain the cooked tagliatelle and transfer them directly into the skillet with the prepared sauce.
9. Add the grated Parmesan and a little chives.
10. Mix everything well and simmer together for about another 1 minute so the pasta absorbs the flavors.
11. Remove from heat, sprinkle with a bit more Parmesan if desired, and serve warm.