Relaxed after-work cooking for 2: Pasta with nut pesto
- 75 g lamb's lettuce
- 2 cloves of garlic
- 50 g walnut kernels
- 20 g Parmesan
- 2 tablespoons lemon juice
- 50 ml olive oil
- Salt
- Pfeffer
- 250g tagliatelle pasta
- 125 g Mozzarella
- Wash, trim, and dry the lamb's lettuce. Roughly chop the garlic cloves. Briefly toast the walnuts in a dry pan, then roughly chop them. Finely grate the Parmesan cheese. In a tall container, combine the lamb's lettuce, garlic, 20g of the walnuts, Parmesan, lemon juice, and olive oil. Blend with an immersion blender to make a pesto, then season with salt and pepper.
- Cook the tagliatelle according to package directions in plenty of salted water for about 8–10 minutes until al dente, drain, and set aside. Mix the pasta with the pesto and arrange on plates. Tear the mozzarella into pieces and scatter it over the pasta along with the remaining walnuts.
gg Feldsalat
garlic cloves
gg Walnut kernels
g g Parmesan
The Zitronensaft
ml ml olive oil
Salt
Pfeffer
gg Tagliatelle pasta
gg Mozzarella
preparation
Wash, trim, and dry the lamb's lettuce. Roughly chop the garlic cloves. Briefly toast the walnuts in a dry pan, then roughly chop them. Finely grate the Parmesan cheese. In a tall container, combine the lamb's lettuce, garlic, 20g of the walnuts, Parmesan, lemon juice, and olive oil. Blend with an immersion blender to make a pesto, then season with salt and pepper.
Cook the tagliatelle according to package directions in plenty of salted water for about 8–10 minutes until al dente, drain, and set aside. Mix the pasta with the pesto and arrange on plates. Tear the mozzarella into pieces and scatter it over the pasta along with the remaining walnuts.
