Ingredients and Weight:
- 1 pound fresh tagliatelle pasta
- 1 cup sunflower seed kernels
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup toasted pine nuts
- 1 garlic clove, minced
- Salt and black pepper to taste
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a food processor, combine the sunflower seed kernels, basil leaves, Parmesan cheese, olive oil, toasted pine nuts, and minced garlic. Blend until a smooth pesto is formed. Season with salt and black pepper to taste.
- Cook the tagliatelle pasta according to package directions.
- When the pasta is cooked, drain and add to a large bowl. Pour the prepared pesto over the pasta and toss to coat.
Nutritional Information:
- Calories: 650 per serving
- Protein: 20 grams
- Carbohydrates: 80 grams
- Fat: 35 grams
Dish Characteristics:
- Creamy and flavorful
- Nutty and tangy
- Ideal for a light summer meal or lunch
User Comments:
- "This pesto pasta is a beautiful and delicious dish. The sunflower seeds add a wonderful nutty flavor." - Samantha
- "So easy to make and absolutely delicious. My kids loved it!" - Jessica
- "I'm not usually a fan of pesto pasta, but this one is an exception. It's light and refreshing, with just the right amount of flavor." - David
- "This dish is a great way to use up leftover pasta. It's also a healthy and affordable option." - Mary
Special Precautions and Tips:
- To make the pesto ahead of time, store it in an airtight container in the refrigerator for up to 5 days.
- If you don't have a food processor, you can use a blender to make the pesto. However, the texture may not be as smooth.
- Be careful not to overcook the pasta, as it will become mushy.
- This dish can be served hot or cold. If serving cold, refrigerate it for at least 30 minutes before serving.
