This is another fabulous recipe from my favourite pasta cookbook, Gino's Pasta by Gino D'Campo.
I have been kindly given permission to publish three recipes from this must-have book and this recipe has become my quick go-to recipe for evenings when I don't have much time, but want something really tasty. It has been enjoyed by everyone I have served it to and I hope you will enjoy it too.
This sauce is particularly special when made with homemade pesto, but I often make it with a jar of emergency store cupboard pesto and it is still full of flavour and such a delight.
Yield: serves 4
Tagilatelle al pesto e yogurt
This is a really special pasta dish that can be made in a flash on busy evenings and is packed with flavour. The recipes includes homemade pesto, but you can use jarred pesto. Just skip the first four ingredients.
- 60g fresh basil, leaves only
- 50g pine nuts
- 1 garlic cloves, peeled
- 130ml extra virgin olive oil (I prefer a milder olive oil)
- zest of 1 unwaxed lemon
- 100g greek yogurt
- 400g tagliatelle
- salt & pepper to taste
1. Place the basil, pine nuts and garlic in a food processor. Drizzle in the oil and blitz until smooth.2. Transfer the basil mixture into a large bowl and fold in the lemon zest and yogurt. Season with salt and pepper and set aside.3. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip into the bowl with the yogurt pesto. Toss everything together for 30 seconds to allow the pesto to coat the pasta evenly.4. Serve immediately.5. Enjoy!
DetailsTotal time: (If using jarred sauce. Add 5-10 minutes if you are making your own pesto.)
Yield: serves 4