World Vegetarian Week – day 3 – Tagliatelle with almond and rocket pesto and cherry tomatoes
The main dish of the third vegetarian day is a pasta dish: tagliatelle in almond and rocket pesto with cherry tomatoes!
Ingredients (serves 2):
tagliatelle 200 g
rocket (arugula) 80 g
almond (peeled) 70 g
garlic 1 clove
lemon (zest) 1
EVO oil 3 tbsp
cherry tomatoes 3
chili pepper (ground) 1
Put the rocket, almonds, garlic and the lemon zest in a blender or food processor (traditional pesto sauce are made in a marble mortar, pounding the ingredients with a wooden pestle, but to save time a blender can be useful – I used it!); drizzle in the oil and blend until the mix reaches the desired consistency (according to your taste – I like it not too creamy, to feel the crunchy texture of almonds). Season with salt and pepper.
Cook the tagliatelle in boiling salted water (3 lt.) until al dente. Drain the pasta and mix in the pesto (use 1/2 cup of the cooking water to blend), then serve with the chopped cherry tomatoes and ground chili pepper to taste.
(thanks to my sister for this recipe!)