What’s simpler and better than tagliatelle coated in pesto ? The basil pesto is very famous, the green rucola one is good too…
Then, with the rest of my bouquet… well my bush of rucola/aragula, a few roast almond, olive oil, garlic, cheese lambda (can’t always be fussy on the pedigree), natural salt, a little water and… thank you, my friend the blender… when it’s 80% of humidity, the mortar could melt.
When it’s creamy, add more almonds and cubes of cheese, just blend 15 seconds to break them. So there are crunchy bits and soft saltier fresh spots that contrast with the rest.
What is great is the leaves develop their nutty aftertaste, so the roast almonds is the perfect match.
With a fresh tomato… yum, a good supper.
Cal : 432 F21.7g C42.7g P17.4g