DIY basil pesto tagliatelle with tomatoes, beans & greens
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 494 25%
Fat 23.9g 34%
Saturates 4.8g 24%
Sugars 6g 7%
Salt 0.4g 7%
Protein 20.6g 41%
Carbs 45.7g 18%
Fibre 11.1g -
Of an adult's reference intake
- 1 clove of garlic
- ½ a bunch of fresh basil
- 20 g ground almonds
- extra virgin olive oil
- 20 g Italian hard cheese
- 1 lemon
- 1 sprig of fresh rosemary
- olive oil
- 1 x 400 g tin of cannellini beans
- 120 g cherry tomatoes , ripe
- 200 g dried tagliatelle
- 120 g green beans
- 100 g baby spinach
- To make the pesto, peel and finely chop the garlic, then pick and very finely chop the basil leaves, reserving a few baby leaves for garnish.
- Place the chopped basil into a bowl with the ground almonds, just under half the garlic and 1 tablespoon of extra virgin olive oil. Finely grate in half the cheese, add a squeeze of lemon juice and season to taste with sea salt and black pepper, if needed. Mix until well combined and set aside (if you have a pestle and mortar, you can use this to muddle the pesto ingredients together).
- Bring a pan of salted water to boil over a medium heat, then pick and finely chop the rosemary leaves.
- Heat 1 tablespoon of olive oil in a frying pan over a medium heat, add the remaining garlic and all of the rosemary, then cook for 2 minutes, or until the garlic is lightly golden.
- Turn the heat down to low, then drain and add half the cannellini beans (keep the rest for another day). Halve and add the tomatoes and cook for 8 minutes, or until the tomatoes have broken down and released their juices, stirring occasionally.
- Meanwhile, cook the tagliatelle in the pan of boiling salted water for 6 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
- Meanwhile, trim the beans, then cook with the pasta for the final 4 minutes, adding the spinach for the last 30 seconds.
Scoop out a mug of cooking water, then drain the pasta and veg in a colander and return to the pan.
- Stir in the pesto, adding a little cooking water to loosen, if needed. Season to taste.
- Divide between your bowls, spooning over the tomatoes and beans, scatter with the reserved basil leaves and add a little drizzle of extra virgin olive oil to each. Finely grate the remaining cheese over the top and tuck in!