Tagliatelle avec Pesto du Jardin

IMG_20160303_211404After receiving the beautiful gift of fresh basil from my clients’ garden, for this week’s recipe I decided that I wanted to use it to make a dish suitable for cyclists who will be carbo-loading before the Cape Town Cycle Tour race. One of my favourite dishes is pasta tossed in a freshly made Genovese pesto sauce. There is nothing to beat the flavours of this simple dish which emanate from fresh basil, toasted pine nuts, a hint of garlic, aged Parmigiano reggiano combined with the very best olive oil that you can find. Just one crumb of our 18month old Parmigiano Reggiano can fill your mouth with flavour. I recommend pairing this dish with a fresh, unwooded Chardonnay such as the one from the Ardeche by Louis Latour.

Ingredients for 2 persons

  • 2 large stalks of basil, you need about 1 large handful of leaves per person
  • 30g pine nuts
  • 30g grated parmigiano reggiano from the French Market shop
  • ¼ clove garlic
  • 4 tablespoons extra virgin olive oil
  • Fresh pasta
  • Fine salt to taste as required

 Directions:     

  1. Pluck the basil leaves from the stalks, wash thoroughly and pat dry with paper towel
  2. Toast the pine nuts in a dry frying pan until brown
  3. Chop garlic then place in mortar bowl
  4. Add the pine nuts and pound until crumbed
  5. Add the leaves of basil until mortar bowl full then pound with pestle
  6. Continue adding leaves until all basil leaves pounded to smallish pieces
  7. Add olive oil and grated parmigiano and stir in (keep some parmigiana for serving)
  8. Cook pasta (according to directions on packet) in large saucepan of boiling salted water
  9. Once ready, strain and return pasta to the empty saucepan
  10. Add enough pesto to coat the pasta and toss well
  11. Plate a helping of pasta into a bowl and grate parmigiano over the top
  12. Serve straight away while hot

 

This herby tasting dish pairs well with a fresh, unwooded Chardonnay from the Ardeche by Louis Latour.

 

             Bon Appétit!

Scroll to Top