Pasta with green pesto

This is the simplest dish in the world, provided you’ve made the pesto ahead of time (or you’re exceptionally lazy and have some ready-made). Personally, I’ve always liked green basil pesto best with tagliatelle. Which pasta you choose is up to you, though.

One thing matters: don’t heat the green pesto. The basil, the fresh basil you use to make it, takes on a bitter taste at high temperatures.

Red pesto, or pesto made with something other than basil, you can heat up, with bacon, for instance, or something else. But the classic green basil pesto? No. Remember that.

For all its simplicity, the dish itself is very tasty. Very Italian, too. So if you miss that atmosphere and happen to lack the inclination / time / money / opportunity to go out for dinner at a cosy little Italian place near you, make yourself this pasta with green pesto. I recommend it.

At a glance: 

Preparation time: 10 minutes (if the pesto is ready)

Serves: 2

Calories: do you hear me asking silly questions?

Ingredients for a typically Italian flavour:

• tagliatelle (choose whatever pasta you like)
• green pesto (green pesto recipe here)
• freshly ground black pepper
• salt
• a basil leaf (for garnish, as in the photo)

A recipe as quick as the mambo italiano:

I cooked the pasta in lightly salted water. For tagliatelle it’s about 6 minutes to get it al dente. Then I drain it.

Once the pasta has drained dry, I put it back into the pot it cooked in. I sprinkle it with freshly ground pepper and add the green basil pesto, homemade, of course. I mix it thoroughly. All done.

I serve it garnished with a fresh basil leaf. Enjoy!