Pesto tagliatelle

Pesto Tagliatelle

This is one of our favourite family pasta dishes.  It’s a slight misnomer in that it doesn’t contain pesto.  In fact, it doesn’t contain a number of pesto ingredients!  But it has that same rich, tomato and nutty taste and creamy consistency and so pesto tagliatelle is what we call it in our household!

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  • 1 tablespoon of olive oil
  • 2 garlic cloves, minced
  • 1lb 1½ ounces / 500g plum tomatoes, blitzed
  • 1¾ ounces / 50g ground almonds
  • 1¾ ounces / 50g Parmesan, finely grated
  • 8¾ ounces / 250g tagliatelle


Heat the oil in a large pan, then add the garlic and fry for a minute before adding the tomatoes and almonds with a good amount of seasoning.

Cook for 20 minutes until the sauce has reduced and is thickening. Meanwhile, cook the tagliatelle according to packet instructions.

Remove your sauce from the heat, stir in 1 ounce / 30g of the parmesan and then toss in your cooked tagliatelle.

Serve with the remainder of the Parmesan.

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Tomato and Parmesan Risotto

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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