Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliatelle al pesto di basilico, verdure Dell orto, e mandorle

Tagliatelle with Basil Pesto, Garden Vegetables, and Almonds

Name: Tagliatelle with Basil Pesto, Garden Vegetables, and Almonds
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 6 small sweet peppers (such as Italian cornetto peppers); 1 onion

Lida Cecchini @Mdg9117

My husband left a basket of his garden vegetables in the kitchen for me (he’s got a great harvest right now): peppers, zucchini, onion, basil, tomatoes. I cleaned, washed, and chopped them, then sautéed everything in a skillet with olive oil, a clove of elephant garlic, and a sliced carrot. At first, I wasn’t sure if I’d use them as a side or something else, but I decided on something different. I made a pesto with half of the veggies, adding fresh basil and almonds, and used it to dress some egg tagliatelle. I’d say it was a great choice!

Lida Cecchini @Mdg9117

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Ingredients

40 minutes

Serves 2 servings

6small sweet peppers (such as Italian cornetto peppers)
1onion
5 small zucchini
1 carrot
1 clove elephant garlic (or 2 regular garlic cloves)
Fresh basil, as needed
Almonds, as needed
Extra-virgin olive oil, as needed
Salt and pepper, to taste

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Steps

40 minutes

1

In a skillet, heat 4 tablespoons extra-virgin olive oil (about 60 ml) with a clove of garlic, then add the onion and carrot, thinly sliced. Sauté until fragrant, then add the remaining vegetables and some of the basil.
2

Cook over high heat for 1–2 minutes, then lower the heat. Add a little hot water, cover, and cook until the vegetables are just tender. Turn off the heat and let cool.
3

Once cooled, place some of the vegetables in a blender with a generous handful of fresh basil, almonds, and extra-virgin olive oil. Blend until smooth.
4

Return the pesto to the skillet and add a bit of grated Parmesan cheese and some of the reserved unblended vegetables. Cook the egg tagliatelle until al dente, drain, and add to the skillet with the pesto and vegetables. Toss well to combine.
5

Divide among plates and serve topped with whole almonds.