Tagliatelli al pesto rojo

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Tagliatelli al pesto rojo. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Tagliatelli al pesto rojo is one of the most favored of recent trending foods on earth. It's appreciated by millions daily. It's simple, it's quick, it tastes yummy. Tagliatelli al pesto rojo is something that I've loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Tagliatelli al pesto rojo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tagliatelli al pesto rojo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tagliatelli al pesto rojo is 3-4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tagliatelli al pesto rojo estimated approx 20 - 25 min.

To begin with this recipe, we have to prepare a few components. You can cook Tagliatelli al pesto rojo using 9 ingredients and 7 steps. Here is how you can achieve that.

Vamos con una receta perfecta para los días que no tenemos tiempo o ganas para pasar mucho tiempo en la cocina y que se prepara en un pispás.

Ingredients and spices that need to be Prepare to make Tagliatelli al pesto rojo:

1. 90-100 g tagliatelli por persona
2. 4 tomates pera
3. 2-3 dientes ajo
4. 50 g nueces
5. 50 g piñones
6. 60 g queso parmigiano reggiano
7. 1 barqueta de albahaca fresca
8. Sal y pimienta
9. Aceite de oliva virgen

Instructions to make to make Tagliatelli al pesto rojo

1. Lo primero que vamos a hacer es agrupar todos los ingredientes. Sólo salen los que vamos a necesitar para el pesto. Mientras preparamos el peso pondremos a cocer la pasta siguiendo las indicaciones del fabricante.
2. Lo primero que vamos a hacer es escaldar los tomates para así poder pelarlos mejor, para ello hacemos un corte en cruz en los extremos de los tomates y los ponemos en una cazuela con agua, una vez que rompa a hervir dejamos cocer entre 30 segundos y un minuto, hasta que veamos que la piel empieza a desprenderse. Retiramos del fuego y los cubrimos con hielo, dejamos enfriar hasta que podamos manipular sin quemarnos.
3. En el vaso de la batidora echamos las hojas de albahaca limpias, junto con el ajo troceado, os recomiendo retirar el germen, los piñones y las nueces.
4. Pelamos y troceamos los tomates y agregamos al vaso de la batidora junto con un poquito de sal.
5. Trituramos bien con ayuda de la batidora. Agregamos 60 ml de aceite de oliva y volvemos a batir hasta que se integre todo.
6. Incorporamos el queso parmigiano reggiano y un par de golpes de molinillo de pimienta negra y volvemos a batir hasta que no nos queden grumos y todo esté bien integrado. Ya tenemos nuestro pesto listo.
7. Mientras hemos preparado el pesto nuestros tagliatellis se habrán hecho, sólo queda servir la pasta y echar al gusto de pesto. Si os sobra pesto lo podéis congelar y usar cuando necesitéis. Espero que os guste!!!

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