Tagliatelle with spinach in pesto sauce
Spinach tagliatelle in pesto sauce is prepared simply while the pasta is boiling. The sauce is based on pesto, a bit of garlic-infused olive oil, and crushed garlic added at the end. Walnuts and Parmigiano Reggiano complete the dish without overwhelming the recipe. I cooked the pasta for 6 minutes, just enough to keep it al dente. Quick Info Total time: not specified in the original recipe Preparation time: the sauce is made while the pasta is boiling Cooking time: 6 minutes for pasta, according to recipe experience Servings: not specified Difficulty: easy Recipe type: spinach pasta, suitable for lunch or dinner Ingredients 350 g spinach tagliatelle 3 tablespoons homemade or store-bought pesto 1-2 garlic cloves, depending on how strong you want the flavor A bit of garlic-infused olive oil Salt Pepper Parmigiano Reggiano, for serving A few walnut halves Water, for the sauce and for boiling the pasta The amount of water added to the sauce is not specified, so add it gradually, as needed for the desired consistency. Similarly, the amount of Parmigiano Reggiano and walnuts is left to your choice. Preparation Method 1. Bring water to a boil for the pasta and add a little salt. When it starts boiling, add the spinach tagliatelle and cook according to the package instructions. In my case, the pasta was ready after 6 minutes and remained al dente. 2. While the pasta is boiling, prepare the sauce. In a saucepan, add a little garlic-infused olive oil. 3. Add the 3 tablespoons of pesto. You can use homemade or store-bought pesto. 4. Pour a little water into the saucepan and let the sauce simmer briefly. The water helps thin the sauce so it can coat the pasta more easily. There’s no need to set a fixed amount; add it gradually. 5. Finally, add the crushed garlic, then season with salt and pepper. After this step, remove the saucepan from the heat. The garlic is added towards the end for a more pronounced flavor. 6. Drain the pasta and add it to the saucepan over the sauce. Gently toss, then adjust the taste with salt and pepper if necessary. 7. Sprinkle a few walnut halves over the pasta. For serving, sprinkle Parmigiano Reggiano. It's best to add the pasta while the sauce is still fluid enough. If the sauce seems too thick, it can be thinned with a little water, but the original recipe does not specify the exact amount. Why I make this recipe often It's a simple recipe for days when I want pasta without complicated preparation. The sauce comes together quickly, and the spinach pasta gives the dish a nice appearance and pairs well with pesto, garlic, nuts, and aged cheese. I love pasta of any kind, and this combination has enough elements to be served immediately, without a separate side dish. Another advantage is that the main ingredients are easy to prepare: the pasta is boiled, the sauce is heated, and finally, the nuts and Parmigiano Reggiano are added. The pesto can be homemade or store-bought, depending on what you have on hand. Tips Cook the pasta according to the time indicated on the package, but check the texture before draining. In this recipe, the tagliatelle boiled for 6 minutes and remained al dente. Add the water to the sauce gradually, not all at once. The necessary amount depends on how thick the pesto is. Crushed garlic is added at the end, after the sauce has simmered a bit and before removing the saucepan from the heat. This way, its flavor remains more pronounced, according to the method used here. Season carefully, as the pesto and Parmigiano Reggiano can already contribute to the dish's salty flavor. However, the recipe includes salt and pepper both in the sauce and over the pasta, to taste. Before serving, mix the pasta well with the sauce so that the pesto coats all the tagliatelle. Substitutions Homemade pesto can be replaced with store-bought pesto. The recipe does not specify a particular type of pesto, so any available one can be used. Garlic-infused olive oil can be used exactly as mentioned in the recipe. No substitution is specified, and the amount remains small. Parmigiano Reggiano is added at the end, over the pasta. If you don't have a set amount, you can sprinkle it to taste without changing the other steps. Variations You can adjust the amount of garlic between one and two cloves. One clove offers a milder flavor, while two cloves give the dish a more intense taste. The amount of nuts can be modified according to preference. The basic recipe uses only a few halves, added over the pasta at the end. The sauce can be left thinner or thicker, depending on the amount of water added. The important thing is that the pasta can be easily mixed with the pesto. Serving Ideas Serve the pasta immediately after mixing it with the sauce. Parmigiano Reggiano is sprinkled directly over the tagliatelle, and the walnuts are added at the end to remain visible and preserve their texture. If preparing individual plates, you can divide the pasta and then add nuts and cheese to each portion. This way, the toppings don't all gather in one spot. Frequently Asked Questions 1. Can I use a different type of pasta? Yes. The recipe is presented with spinach tagliatelle, but pesto can be combined with other types of pasta. If you use a different variety, follow the boiling time on the package. 2. How much water should be added to the sauce? The recipe does not specify an exact amount. Add water gradually until the pesto reaches a sufficiently fluid consistency to coat the pasta. It's easier to add a little more water than to try to thicken a sauce that is too thin later. 3. Can I skip the crushed garlic? Yes, but garlic is included for a more pronounced flavor. You can use one or two cloves, depending on taste. If the pesto used is already very flavorful, one clove may be enough. 4. When should I add Parmigiano Reggiano? The cheese is sprinkled over the pasta when serving. There's no need to add it to the saucepan during preparation. 5. Are the nuts added to the sauce or over the pasta? In the original recipe, a few walnut halves are added over the pasta after it has been mixed with the sauce. Nutritional Values The values are approximate, as the amounts of oil, water, nuts, and Parmigiano Reggiano are not specified, and the composition of homemade pesto can vary. For the entire recipe, the dish may have approximately: Calories: 1,700-2,100 kcal Protein: 55-75 g Carbohydrates: 245-285 g Fats: 55-85 g The majority of carbohydrates come from the 350 g of pasta. Fats and calories vary mainly based on the amount of pesto, oil, nuts, and Parmigiano Reggiano used. For a per-serving value, it would be necessary to know the number of servings and the exact quantity of unquantified ingredients. Storage and Reheating The pasta is best when freshly made, as the pesto retains its flavor best immediately after mixing. If there are leftovers, store them in the fridge in a sealed container and consume them as soon as possible. When reheating, warm the pasta gradually and mix gently. The sauce may thicken after cooling, so a little water may be needed to bring it back to a more fluid consistency. Add Parmigiano Reggiano and nuts at serving if you want to preserve their texture better. Spinach tagliatelle in pesto sauce is served warm, with garlic, walnuts, and Parmigiano Reggiano. Enjoy your meal!
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