Pesto Tagliatelle with Veg
A colorful and flavorful pasta dish, Pesto Tagliatelle with Veg combines rich basil pesto with a medley of fresh vegetables for a quick and delicious meal.
Ingredients
For the Pasta
- 12 oz tagliatelle
- to taste Salt, for the pasta water
For the Pesto
- 1 cup fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts (or walnuts for a budget-friendly option)
- 2 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- to taste Salt and pepper
- 1/2 juice juice of 1/2 lemon
For the Vegetables
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced
- 1 red bell pepper red bell pepper, diced
- 1 cup broccoli florets
- 1 tablespoon olive oil
- to taste Salt and pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Once boiling, add the tagliatelle and cook according to package instructions until al dente, usually around 8-10 minutes.
- Reserve 1/2 cup of the pasta water before draining the pasta in a colander. Set aside.
Prepare the Pesto
- While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and minced garlic.
- Pulse the ingredients a few times until they are coarsely chopped.
- With the food processor running, gradually add the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides to ensure everything is well combined.
- Season the pesto with salt, pepper, and lemon juice, adjusting to taste. Transfer the pesto to a large mixing bowl.
Sauté the Vegetables
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the zucchini, bell pepper, and broccoli to the skillet. Season with salt and pepper.
- Sauté the vegetables for about 5-7 minutes or until they are tender yet crisp. If using cherry tomatoes, add them in the last 2-3 minutes of cooking to soften slightly without losing their shape.
Combine Everything
- Add the drained tagliatelle to the mixing bowl with the pesto. Toss gently to coat the pasta evenly.
- Stir in the sautéed vegetables and mix until everything is well combined. If the mixture seems dry, gradually add reserved pasta water until achieving the desired consistency.
Serve
- Divide the pesto tagliatelle among serving plates.
- Garnish with extra Parmesan cheese and fresh basil, if desired. Serve immediately and enjoy!
Notes
Use fresh ingredients for best flavor. Reserve more pasta water for a creamier sauce. Feel free to mix different nuts in the pesto and customize the vegetable mix based on your preferences. Leftover pesto can be stored in an airtight container for up to 3 days.