Pecorino Pesto Pasta

20 April 2020 — Dinner, Lunch

Pecorino Pesto Pasta


Serves 4

400g fresh tagliatelle

1 clove garlic

big bunch of fresh basil

30g pine nuts

40g Pecorino Toscano DOP, grated

Extra virgin olive oil

Salt and pepper

How to make it

Pecorino Pesto Pasta is a simple yet mouth-watering recipe that’s easy to make and sends you straight to the Tuscan hills with one mouthful. We recommend using fresh tagliatelle and Italian Pecorino Toscano DOP for a salty, savoury flavour.

  • Use approx 100g fresh tagliatelle per person
  • Boil the fresh tagliatelle in salted water until limp and el dente
  • It’s easiest to do all the mixing in a food processor bowl
  • Start with crushing garlic
  • Crush sea salt in a pestle and mortar then add
  • Next add the basil leaves, chopped
  • Add the pine nuts – these can be lightly roasted in a pan first for extra flavour, if you have the time
  • Then add half the Pecorino Toscano DOP
  • Add a little oil and start pulsing, adding oil until you get an oozy consistency
  • Add the remaining cheese, then season with salt and pepper
  • Blend until you’re happy with the consistency
  • Drain the pasta and add the pesto into the saucepan, mixing until all the pasta is covered
  • Serve the Pecorino Pesto Pasta with an extra sprinkling of cheese.

You can serve simply by itself – perfect for lunch, or with garlic bread and a fresh salad for supper.

Try it with our Green Thunder Cheddar Cheesy Garlic Bread.

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