Traditional green pesto is a versatile staple to any cook’s fridge. Red pesto is a great alternative; it’s sweeter and makes a great accompaniment for any pasta. This tagliatelle recipe can be whipped up and on the table in a super speedy 20mins and is sure to be a favourite with kids and adults alike. A clever tip is to freeze any leftover pesto in ice-cube trays; great for adding extra flavour to sauces, stews and even as a bruschetta topping
- 400g tagliatelle pasta
- 100g sundried tomatoes or roasted red peppers
- 30g fresh basil leaves
- 50g almonds
- 60g parmesan, finely grated
- 2 garlic cloves
- 100ml olive oil
Cook the pasta according to the packet instructions. Drain, reserving a cup of the cooking water. Set aside.
In a food processor, whizz up all pesto ingredients until smooth. Add the pesto to the pan and stir through the pasta, adding a little of the reserved water if needed. Serve immediately with a fresh grating of parmesan.
Another way to make red pesto is to use jarred pimento red peppers instead of sundried tomatoes. Or if you have the time, roast your own peppers in the oven with a drizzle of olive oil until very soft