Tagliatelle with zucchini and basil-hazelnut pesto - Better Homes & Gardens Australia
Cook up a delicious tagliatelle with zucchini and basil-hazelnut pesto. A perfect blend of fresh ingredients for pasta lovers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 400g zucchini (preferably small young zucchinis)
- 400g tagliatelle pasta
- 100ml extra virgin olive oil
- 100ml pure cream
- Basil leaves, to garnish
- Hazelnuts, to garnish
- Basil hazelnut pesto
- 200g basil leaves, roughly chopped (about 5 large bunches)
- 60g flat-leaf parsley leaves, roughly chopped (about 2 large bunches)
- • 2 cloves garlic, roughly chopped
- 60g hazelnuts, lightly toasted, skins removed
- 150g parmesan, finely grated
- Sea-salt flakes and freshly ground black pepper, to season
- 220ml extra virgin olive oil
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